Cullen Skink

iamwinfred

Cullen Skink is a thick, smoky, and creamy Scottish fish soup that comes together in under 40 minutes with just a handful of simple ingredients. This comforting one-pot meal features tender smoked haddock, perfectly cooked potatoes, and a rich broth that warms you from the inside out. Naturally gluten-free and easy to scale up, it's a coastal favorite that deserves a spot in your soup rotation.

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Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine British

Servings servings

Calories 320 kcal

Equipment

Dutch oven or heavy bottomed soup pot Prevents scorching
Sharp knife
Cutting board
Wooden spoon
Potato masher or immersion blender For thickening
Measuring cups and spoons
Ladle
Enameled Cast Iron Dutch Oven Optional but recommended
Immersion blender Optional but recommended
Fine-mesh strainer Optional, for straining poaching milk

Ingredients

1 pound smoked haddock undyed if possible, about 450g
2 cups whole milk 480ml
1 bay leaf
2 tablespoons butter 28g
1 medium onion finely chopped, about 1 cup or 150g
1 pound potatoes peeled and diced, about 450g
1/2 cup heavy cream 120ml
2 tablespoons fresh parsley chopped
salt to taste
black pepper to taste

Instructions

Place smoked haddock in a large pot and pour whole milk over it. Add bay leaf and bring to a gentle simmer over medium-low heat. Poach for 5-8 minutes until fish flakes easily. Remove fish and set aside, reserving the poaching milk.
In the same pot, melt butter over medium heat. Add chopped onion and cook for 4-5 minutes until soft and translucent. Add diced potatoes and cook for 2 minutes, stirring to coat.
Pour reserved poaching milk back into the pot. If needed, add a splash of water or extra milk to cover potatoes. Simmer for 12-15 minutes until potatoes are fork-tender. Lightly mash some potatoes in the pot with a potato masher to thicken the soup.
Flake poached haddock into bite-sized pieces, removing any skin or bones. Stir flaked fish and heavy cream into the soup. Warm gently over low heat for 2-3 minutes, being careful not to boil.
Taste the soup and season with black pepper and salt only if needed. Stir in half the fresh parsley. Remove bay leaf. Ladle into bowls and garnish with remaining parsley.

Notes

Use undyed smoked haddock for the most authentic flavor and natural pale color.
Keep the heat low once the cream and fish are added to prevent the cream from splitting.
Mash only part of the potatoes so the soup retains some chunky texture.
Always taste before adding salt, as smoked haddock is naturally quite salty.
Let the soup rest for 5 minutes off heat before serving, it thickens slightly as it sits.
For a milder flavor, substitute leeks for the onion.
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
If freezing, omit the cream and add it fresh after thawing and reheating. Freezes well for up to 2 months.
Add a splash of white wine while cooking the onions for extra depth of flavor.
Smoked cod can be substituted for smoked haddock if needed.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 26gProtein: 22gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 780mgPotassium: 820mgFiber: 2gSugar: 7gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 6mg

Keyword creamy potato soup, scottish fish soup, smoked haddock chowder, traditional cullen skink