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
Scale
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 1/4 cups)
- 300 ml boiling water (about 1 and 1/4 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
