There’s something deeply comforting about a bowl of hearty, smoky soup on a chilly day, and this Smoked Haddock Cullen Skink Soup Recipe fits the bill perfectly. Creamy, full of flavor, and packed with tender smoked haddock and potatoes, it’s one of those dishes that feels like a warm hug from the inside out.
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Why You'll Love This Recipe
This Smoked Haddock Cullen Skink Soup Recipe is a wonderful introduction to traditional Scottish cooking that anyone can master. I love how it blends simple ingredients into a dish that’s both rustic and elegant — perfect for impressing guests without hours in the kitchen.
- Classic smoky flavor: The smoked haddock gives the soup a rich, distinctive taste you won’t forget.
- Simple ingredients, big impact: With just a few pantry staples like potatoes, onion, and milk, you get a luxurious, velvety soup.
- Perfectly balanced texture: Creamy broth with tender chunks of fish and lightly mashed potatoes makes every spoonful satisfying.
- Quick and approachable: It comes together in under 40 minutes — great for weeknight dinners or last-minute entertaining.
Ingredients & Why They Work
Every ingredient in this Smoked Haddock Cullen Skink Soup Recipe plays a crucial role in creating its comforting character. Shopping tip: always go for quality smoked haddock if you can—it’s the star that sets the whole dish apart.
- Butter: Adds richness and helps soften the onion without browning it, which keeps the flavor gentle.
- Onion: Gives sweetness and depth; make sure to cook it until soft but not caramelized to maintain the soup’s lightness.
- Potatoes: Use starchy potatoes for that perfect creamy texture when partly mashed in the soup.
- Smoked haddock: The smoky, salty flavor is essential; always remove skin and bones carefully for the best eating experience.
- Whole milk: Creates the creamy base without overwhelming the delicate fish flavor.
- Boiling water: Used to cook the potatoes gently, blending with milk for the soup base.
- Optional fish stock cube: Boosts umami if you want an extra savory punch, but I often skip it because the haddock carries so much flavor.
- Parsley: A fresh green garnish that brightens the smoky richness beautifully.
- Double cream: Adds luxurious creaminess if you want to take the soup up a notch, but it’s optional and just as delicious without.
Make It Your Way
One of my favorite things about this soup is how flexible it is — you can easily tailor it to your taste or dietary needs without losing its essence. I sometimes swap the whole milk for oat milk to keep it dairy-free, and it still turns out wonderfully creamy and tasty.
- Variation: I’ve tried adding a pinch of nutmeg for a subtle warmth, which gives the soup a lovely cozy twist.
- Make it vegetarian: Swap smoked haddock with smoked tofu or mushrooms for a similar smoky vibe; just adjust cooking times accordingly.
- Spice it up: If you like a little heat, a dash of smoked paprika or a mild chili flakes elevate the flavor without overpowering it.
Step-by-Step: How I Make Smoked Haddock Cullen Skink Soup Recipe
Step 1: Soak the haddock in milk gently
Start by placing your smoked haddock fillets in a pan skin-side up, then pour over the whole milk so that the fish is completely covered. Don’t turn on the heat just yet—let the fish soak to absorb the creaminess of the milk. This slow warming process prevents the fish from drying out and helps develop that smoky richness.
Step 2: Prepare your base with butter, onion, and potatoes
While the haddock is soaking, finely chop one medium onion and peel and cube about 400g of potatoes. Melt the butter in a pan and gently fry the onion for 5 minutes until it's soft and translucent — folks often overcook and brown the onion, but you want it tender and sweet, not caramelized.
Add the potatoes next and give them a quick stir so they mingle with the butter and onion. Pour in 300ml of boiling water, cover the pan, and let everything simmer gently for about 15 minutes until your potatoes are tender. Stir occasionally to make sure nothing sticks.
Step 3: Warm the milk and cook the haddock
Turn the heat under your milk and haddock pan to low. Stir gently every few minutes with a wooden spoon to keep the milk moving and stop it from scorching. It takes around 5 minutes to heat up, then cook the fish for another 5 minutes or so. You’ll notice the fish becoming opaque and flaking off the bone.
Step 4: Remove fish, mash potatoes, and combine
Use a slotted spoon to lift the cooked haddock from the milk and set it aside. Let it cool briefly, then remove any skin or bones carefully—no one wants an unexpected crunch in a creamy soup! In the potato pan, take a fork or masher and gently crush about a quarter of the potatoes. This will help thicken the soup naturally.
Pour the milk (now infused with fish flavor) into the pan and stir well to combine all those comforting elements. Then flake the haddock into large chunks with a fork and stir it in gently so the fish stays tender.
Step 5: Final seasonings and optional touches
Season with salt and pepper to taste, remembering that smoked haddock can be salty already. If you like, stir in fresh chopped parsley and a couple of tablespoons of double cream to elevate the indulgence factor. Heat through for a couple more minutes, then you’re ready to serve!
Top Tip
I’ve made this Smoked Haddock Cullen Skink Soup Recipe more times than I can count and these tips have really helped me nail it every time. They’ll help you avoid the common pitfalls and get the best flavors.
- Gentle heat is key: Never rush heating the milk with the fish—low and slow cooks the haddock perfectly without drying it out.
- Don’t over-mash the potatoes: Leaving some potato chunks adds texture and richness; it’s not meant to be a smooth puree.
- Use a slotted spoon: This helps keep your milk clear of fish bits while transferring the haddock for deboning.
- Taste before salting: The haddock is quite salty, so season the soup gently at the end to avoid over-salting.
How to Serve Smoked Haddock Cullen Skink Soup Recipe
Garnishes
I love topping my bowl with a sprinkle of fresh flat-leaf parsley—it adds a burst of color and a fresh bite that cuts through the smoky richness. Sometimes I swirl in just a tiny spoonful of double cream for silkiness, especially when serving guests.
Side Dishes
A warm, crusty rustic bread or a buttery oatcake is my go-to with this soup. The bread is perfect for dipping and soaking up every flavorful sip of the Cullen Skink. For a heartier meal, I pair it with a crisp green salad dressed lightly with lemon and olive oil to add brightness.
Creative Ways to Present
For special occasions, I like serving the soup in charming mini cast-iron pots or rustic crocks. Garnishing with a sprig of dill or chives instead of parsley adds a subtle twist. You could also drizzle a little smoked oil or paprika oil on top for an extra smoky aroma that wows your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover soup in an airtight container in the fridge for up to 2 days. The flavors actually develop a little overnight, so it can taste even better the next day. Just give it a good stir before reheating.
Freezing
I’ve frozen this soup successfully by portioning it into freezer-safe containers. When thawed, the texture is still lovely, though sometimes the potatoes absorb a bit more liquid—just stir well and add a touch of milk if needed when reheating.
Reheating
Reheat gently over low heat on the stove, stirring frequently to avoid scorching. Avoid microwaving if possible, as slow reheating preserves the delicate texture of the fish and soup. Add a splash of milk or cream if it feels too thick after reheating.
Frequently Asked Questions:
Traditional Cullen Skink calls for smoked haddock because of its distinctive smoky flavor. However, if you can’t find it, lightly smoked cod or pollock can be a substitute, but the flavor won’t be quite the same.
You can swap the whole milk and butter with dairy-free alternatives like oat or almond milk and olive oil or a plant-based spread. The soup will still be creamy and tasty, just with a subtle difference in richness.
Yes, removing the skin and bones ensures a smooth, enjoyable eating experience. The skin can be tough and the bones might be a choking hazard, so take the extra time to carefully remove them after cooking.
You can chop the vegetables ahead of time and soak the haddock in milk up to an hour before cooking. However, I recommend cooking it fresh for the best flavor and texture, especially for serving guests.
Final Thoughts
This Smoked Haddock Cullen Skink Soup Recipe has become a favorite in my home for all the right reasons: it’s comforting, easy to make, and packed with authentic flavors that remind me of Scottish coastal kitchens. I think you’ll really enjoy making it your own and sharing it with friends or family — it’s the kind of cozy meal that brings people together. Give it a try and see how simple ingredients can create something truly special.
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Smoked Haddock Cullen Skink Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
- Diet: Gluten Free
Description
Cullen Skink is a traditional Scottish smoked haddock soup that is rich, creamy, and flavorful. Combining smoked haddock with potatoes, onions, and milk, this comforting soup is perfect as a starter or main course and pairs wonderfully with crusty bread.
Ingredients
Main Ingredients
- 25 g butter
- 1 medium onion
- 400 g potatoes
- 280 g smoked haddock (approximately 2 fillets)
- 300 ml whole milk (about 1 and ¼ cups)
- 300 ml boiling water (about 1 and ¼ cups)
Optional Ingredients
- 1 fish stock cube
- Parsley to garnish
- 2 tablespoons double cream
Instructions
- Prepare the fish and milk: Place the smoked haddock skin-side up in a pan and cover with milk. Let it sit without heat, ensuring the fish is fully covered.
- Chop onions and potatoes: Finely chop the onion and peel cubed potatoes to prepare for cooking.
- Sauté onion: Melt butter in a pan and fry the chopped onion for about 5 minutes until soft but not browned.
- Cook potatoes: Add potatoes to the pan and cook for 1 minute before adding 300 ml boiling water. Cover and simmer for 15 minutes until potatoes are tender.
- Heat and cook smoked haddock: Gradually warm the milk with the fish over 5 minutes while stirring occasionally to prevent sticking, then cook the fish for an additional 5 minutes until done.
- Remove and prepare fish: Take out the smoked haddock using a slotted spoon, set the milk aside, and allow the fish to cool slightly. Remove and discard any skin or bones.
- Mash potatoes: Roughly mash about a quarter of the cooked potatoes directly in the pan using a masher or fork.
- Combine milk with potatoes and onions: Pour the reserved milk into the pan and stir for a few minutes to blend all ingredients.
- Add smoked haddock: Flake the smoked haddock into large chunks with a fork and gently stir into the soup. Season with salt and pepper.
- Finish and garnish: Optionally, add parsley or double cream to enrich the flavor and garnish before serving.
Notes
- This soup is traditionally served with crusty bread to complement its creamy texture and smoky flavor.
- For a richer taste, add the optional double cream just before serving.
- If you want extra depth, dissolve a fish stock cube in the boiling water before adding it to the potatoes.
- Ensure not to brown the onions during sautéing to maintain a delicate flavor.
- Remove all skin and bones from the fish to avoid unpleasant textures in the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 623 kcal
- Sugar: 13 g
- Sodium: 1429 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 168 mg
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