Hearty Scottish Cullen Skink with Smoked Haddock
A warming, traditional Scottish soup
A rich and creamy soup made with smoked haddock, potatoes, and onions, perfect for any cold day.
- 1 h 15 min
- 4
- Easy
Ingredients
For the Soup Base
For the Haddock & Potatoes
For the Final Touches
Preparation
Preparing the Soup Base
Melt Butter
Melt the butter in a large saucepan over medium heat.
Cook Vegetables
Add the onion and leek, cooking until soft but not browned, about 10 minutes.
Preparing the Fish and Potatoes
Simmer Haddock
Place the haddock fillets in another saucepan, cover with water, and simmer gently for 5-7 minutes.
⚠ Important: Do not boil the haddock too vigorously as it could break apart.
Flake Haddock
Remove haddock, reserve the cooking water, and flake the fish, removing skin and bones.
💡 Pro Tip: Use the water from simmering the haddock to enhance the soup’s flavor.
Cooking Process
Making the Soup Base
Combine the softened onions and leeks with potatoes in the reserved haddock water, add 1 cup of water, and bring to a boil until potatoes are tender.
Thickening the Soup
Mash some potatoes in the pot to thicken the soup as desired, then stir in the milk.
Final Assembly
Add the flaked haddock and allow everything to heat through, seasoning with salt and pepper to taste.
Plating & Serving
Hearty Scottish Cullen Skink with Smoked Haddock
Hearty Scottish Cullen Skink with Smoked Haddock
Serving
Ladle the soup into warm bowls and garnish with freshly chopped parsley for a burst of color and flavor.