Hearty Scottish Cullen Skink with Smoked Haddock
A rich and creamy soup made with smoked haddock, potatoes, and onions, perfect for any cold day.
Preparation
Get these tasks done before you start cooking.
Preparing the Soup Base
- 1
Melt Butter
Melt the butter in a large saucepan over medium heat.
- 2
Cook Vegetables
Add the onion and leek, cooking until soft but not browned, about 10 minutes.
Preparing the Fish and Potatoes
- 1
Simmer Haddock
Place the haddock fillets in another saucepan, cover with water, and simmer gently for 5-7 minutes.
Tip: ⚠ Important: Do not boil the haddock too vigorously as it could break apart.
- 2
Flake Haddock
Remove haddock, reserve the cooking water, and flake the fish, removing skin and bones.
Tip: 💡 Pro Tip: Use the water from simmering the haddock to enhance the soup’s flavor.
How to Make Hearty Scottish Cullen Skink with Smoked Haddock
Total time: 1 h 40 min · Yields 4 servings
- 1
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.
- 2
Thickening the Soup
Mash some potatoes in the pot to thicken the soup as desired, then stir in the milk.
- 3
Final Assembly
Add the flaked haddock and allow everything to heat through, seasoning with salt and pepper to taste.
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