Hearty Scottish Cullen Skink with Smoked Haddock

Name: Hearty Scottish Cullen Skink with Smoked Haddock
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Unsalted butter; Onion, finely chopped; Leek, cleaned and finely sliced; Water; Smoked haddock fillets, skin-on and undyed; Potatoes, peeled and diced; Whole milk; Salt and freshly ground black pepper; Chopped fresh parsley

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

Unsalted butter

2 tablespoons

Onion, finely chopped

1 medium

Leek, cleaned and finely sliced

1 large

Water

2 cups

For the Haddock & Potatoes

Smoked haddock fillets, skin-on and undyed

1 lb

Potatoes, peeled and diced

1 lb

Whole milk

2 cups

For the Final Touches

Salt and freshly ground black pepper

to taste

Chopped fresh parsley

2 tablespoons

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