British
Cullen skink
A traditional Scottish smoked haddock soup from Cullen, thickened with floury potatoes and softened onions. It is creamy, smoky and comforting, with the fish flaked through just before serving.
Ingredients
- Undyed smoked haddock fillet, skin on if possible250g
- Whole milk400ml
- Bay leaf1
- Black peppercorns6
- Unsalted butter20g
- Small onion, finely chopped1
- Floury potatoes, peeled and diced300g
- Water150ml
- Double cream50ml
- Flat-leaf parsley or chives, finely chopped1 tbsp
- Sea saltto taste
- Freshly ground black pepperto taste
Method
- Put the smoked haddock in a shallow pan with the milk, bay leaf and peppercorns, then bring gently to a simmer.
- Poach the haddock for 5 minutes, then lift it out and strain the milk into a jug, discarding the bay leaf and peppercorns.
- When cool enough to handle, flake the haddock into large pieces, discarding the skin and any bones.
- Melt the butter in a saucepan over low heat and gently cook the onion for 6 to 8 minutes until soft but not coloured.
- Add the diced potatoes, strained milk and water, then simmer for 12 to 15 minutes until the potatoes are tender.
- Lightly crush some of the potatoes against the side of the pan to thicken the soup while leaving plenty of pieces whole.
- Stir in the double cream and flaked haddock, then warm through gently for 2 minutes without boiling.
- Taste carefully before adding salt, as the haddock may be salty, then season with black pepper.
- Ladle into warm bowls and finish with chopped parsley or chives.
Common questions
Can I substitute the smoked haddock in Cullen skink?
Yes. Smoked cod or smoked pollock work well if haddock isn’t available. If using very salty smoked fish, reduce or skip added salt and taste at the end. Avoid strongly oily fish, which can overpower the soup.
How long does Cullen skink take from start to finish?
About 30 to 40 minutes total. Poaching the fish takes 5 minutes, the potatoes need 12 to 15 minutes, and the onion 6 to 8 minutes. Let the fish cool briefly before flaking it.
What are the most common mistakes when making Cullen skink?
The biggest mistake is boiling the soup after adding the cream or fish, which can make it split and toughen the haddock. Also avoid undercooking the potatoes; they should be tender enough to lightly crush for thickness.
How should I store leftover Cullen skink?
Cool it quickly, then refrigerate in a covered container for up to 2 days. Reheat gently over low heat, stirring often, and do not let it boil. The texture may thicken, so add a splash of milk or water if needed.
What is the best way to serve Cullen skink?
Serve it hot in warmed bowls, finished with parsley or chives and plenty of black pepper. It’s excellent with crusty bread, oatcakes, or buttered soda bread. Keep the soup rustic, with visible flakes of fish and potato.