Description
Scottish Cullen Skink is a traditional creamy smoked haddock soup originating from the fishing village of Cullen in Scotland. This comforting chowder-like dish uses semi-skimmed milk instead of cream for a lighter touch, combining smoked haddock, potatoes, and onions or leeks with fresh parsley for a flavorful, hearty soup perfect for any occasion.
Ingredients
Scale
- 300 g (10.5 oz) smoked haddock (1 large fillet, preferably Finnan Haddie)
- 1 litre (1.5 pints / 4 ¼ cups) semi-skimmed milk (or ½ whole milk / ½ water)
- 1 bay leaf
- Few stalks parsley (keep the leaves for later)
- 1 large onion (or optional leek, white part only), finely chopped
- 500 g (2-3) potatoes
- ½ tablespoon fresh parsley leaves, finely chopped
- Freshly cracked pepper, to taste
- Salt, to taste (optional)
Instructions
- Place the smoked haddock, bay leaf, and parsley stalks into a large saucepan. Pour over the semi-skimmed milk. Cover and poach gently over medium-low heat for about 10 minutes, being careful not to overcook the fish to avoid a rubbery texture.
- Using a slotted spoon, remove the fish and set it aside on a plate to cool. Add chopped potatoes and onion (or leek) to the milk in the saucepan, cover, and cook gently until the vegetables are soft, approximately 15-20 minutes.
- Once cooled, carefully remove the skin from the haddock and flake the fish into pieces, removing any bones.
- Remove the bay leaf and parsley stalks from the saucepan. Using a hand blender, liquidiser, or food processor, blend about half of the soup to your desired consistency to retain some potato chunks, which adds texture and creaminess.
- Stir in freshly cracked pepper, flaked smoked haddock, and finely chopped fresh parsley leaves. Heat gently to warm through. Add salt only if needed, as the smoked haddock is already flavorful and smoky.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg