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Cullen Skink
A rich and creamy Scottish smoked haddock and potato soup, originating from the town of Cullen. This hearty soup is a true taste of Scotland, perfect for a comforting meal.
🧂 Ingrédients
- 400 g Naturally smoked haddock fillets(Ensure it's naturally smoked for the best flavour. Skin on or off is fine.)
- 300 g Waxy potatoes(Such as Maris Piper or Yukon Gold, peeled and cut into 2cm (approx. 1 inch) cubes.)
- 500 ml Whole milk(Full-fat milk will give the creamiest result.)
- 1 Large onion(Finely chopped.)
- 30 g Unsalted butter
- 200 ml Water or fish stock (optional)(To adjust consistency if needed.)
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh parsley (optional)(Chopped, for garnish.)
👨🍳 Instructions
- 1
Gently poach the smoked haddock. Place the haddock fillets in a saucepan and cover with the milk. Bring to a bare simmer over medium-low heat. Do not boil. Poach for 8-10 minutes, or until the fish is just cooked through and flakes easily. Carefully remove the haddock from the milk using a slotted spoon and set aside on a plate to cool slightly. Reserve the poaching milk.
⏱️ 10 minutes - 2
Prepare the soup base. In the same saucepan (no need to wash), add the butter and melt over medium heat. Add the finely chopped onion and sauté gently for 5-7 minutes until softened and translucent, but not browned. Add the cubed potatoes to the pan.
⏱️ 7 minutes - 3
Simmer the potatoes. Pour the reserved poaching milk over the onions and potatoes. Add the optional water or fish stock if using. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 20 minutes - 4
Flake the haddock and combine. While the potatoes are cooking, flake the slightly cooled haddock into bite-sized pieces, discarding any skin or bones. Once the potatoes are tender, carefully transfer about half of the potato and onion mixture to a blender or food processor. Blend until smooth, then return the puréed mixture to the saucepan. This will thicken the soup. Alternatively, use an immersion blender directly in the pot, blending only half of the solids.
⏱️ 5 minutes - 5
Finish the soup. Add the flaked haddock to the soup. Stir gently to combine. Heat through for another 2-3 minutes, ensuring the fish is warmed but not overcooked. Season generously with salt and freshly ground black pepper to taste. Be mindful that smoked haddock can be salty.
⏱️ 3 minutes - 6
Serve. Ladle the hot Cullen Skink into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with crusty bread.
💡 Conseils de pro
- ✓For an even richer soup, you can add a splash of double cream (heavy cream) at the end, along with the flaked haddock.
- ✓Naturally smoked haddock is key to authentic flavour. Look for 'Finnan Haddie' if available.
- ✓The soup should be thick and creamy, but not overly dense. Adjust consistency with a little more milk or stock if needed.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped leeks along with the onion for an extra layer of flavour.
- Stir in a generous swirl of double cream (heavy cream) just before serving for ultimate richness.