If you’re craving a comforting, smoky, and utterly soul-warming soup, then you’re in the right place. This Scottish Smoked Haddock Soup Recipe—also known as Cullen Skink—is one of my absolute favorites for chilly days or when you just need a big bowl of cozy goodness. It’s creamy, rich but not heavy, and packed with flavors that remind me of seaside visits in Scotland. Stick with me, and I’ll walk you through every step so your soup turns out fan-freaking-tastic, just like mine every time!
Why You’ll Love This Recipe
- Authentic Scottish Flavor: This recipe stays true to the traditional Cullen Skink, bringing the smoky goodness of Finnan Haddie to your table.
- Simple Ingredients: You only need a handful of fresh, wholesome ingredients that come together beautifully.
- Creamy Yet Light: Using semi-skimmed milk keeps it luscious without weighing you down like heavy cream soups often do.
- Great for Any Skill Level: Whether you’re a kitchen newbie or a seasoned home cook, you’ll find this straightforward and rewarding.
Ingredients You’ll Need
Each ingredient plays a starring role in this Scottish Smoked Haddock Soup Recipe. The smoked haddock gives it that signature depth, while simple potatoes and onions bring heartiness and texture. Shopping tip: look for Finnan Haddie if you want a truly authentic smoky haddock experience.
- Smoked haddock: I always choose Finnan Haddie for its delicate smoky flavor; fresh and good-quality fish makes all the difference.
- Semi-skimmed milk: This keeps the soup light but creamy; you can mix half water and half whole milk if you prefer richer texture.
- Bay leaf: Adds a subtle earthiness that complements the smoked fish beautifully.
- Parsley stalks and leaves: Use stalks for poaching to infuse flavor, and save the leaves for a fresh, herbal finish.
- Onion (or leek): Either works; I switch to leeks when I want a gentler, slightly sweeter taste.
- Potatoes: Waxy potatoes hold shape well but when mashed a bit, they thicken the soup—your choice depending on your texture preference.
- Freshly cracked pepper: A few twists at the end brighten the flavor and add a mild kick.
Variations
One of the things I love about this Scottish Smoked Haddock Soup Recipe is how flexible it can be. I often tweak it depending on what I have on hand or the flavors my family’s craving.
- Using leeks instead of onions: I discovered this trick to mellow the soup’s flavor and add subtle sweetness, which my kids adore.
- Adding cream: For a richer, indulgent twist, stirring in a splash of double cream at the end really turns this up a notch.
- Herbs: Swap parsley for dill or chives for a refreshing change—I like this when serving the soup with crusty bread.
- Spicy kick: A pinch of smoked paprika or a dash of cayenne can add warmth if you prefer a little heat.
How to Make Scottish Smoked Haddock Soup Recipe
Step 1: Gently poach the smoked haddock
Start by putting your smoked haddock fillet, a bay leaf, and the parsley stalks into a large saucepan. Pour over the milk (I use semi-skimmed for the right balance of richness without heaviness). Cover the pan and poach everything gently over medium-low heat for about 10 minutes. It’s crucial not to let the milk boil or the fish will get rubbery—trust me, I learned this the hard way! You want just a gentle simmer.
Step 2: Remove fish and cook the veggies
Using a slotted spoon, gently lift the fish out of the milk and set it aside on a plate to cool. Now add your chopped potatoes and onion (or leek) into the saucepan with the milk. Cover again and let everything cook gently for 15–20 minutes, until the potatoes are tender. This slow cook brings out their natural sweetness and softens them perfectly for blending.
Step 3: Prepare the poached fish
Once cooled, carefully peel the skin off the haddock—this always feels like a satisfying step—and flake the fish into bite-sized pieces, removing any bones as you go. The texture contrast between the flaky fish and velvety soup is pure magic.
Step 4: Blend the soup and finish
Remove the bay leaf and parsley stalks from the pot. Now, use a hand blender to blitz about half of the soup—this is my favorite part! You want a balance between creamy smooth and chunky texture. Add freshly cracked pepper and stir the flaked haddock and chopped parsley leaves into the pot. Warm everything through gently—don’t boil now—or you’ll lose that lovely delicate smoky flavor. Salt might not even be necessary since the smoked fish is naturally salty, but taste and adjust if needed.
Pro Tips for Making Scottish Smoked Haddock Soup Recipe
- Low and Slow Poaching: Never let the milk boil when poaching the haddock—this keeps it tender and silky.
- Half Blend for Texture: Blending only half the soup gives you that wonderful contrast of creamy and chunky bits, perfect for mouthfeel.
- Parsley Stalk Magic: Toss those stalks in for poaching but save the leaves to finish—it adds layers of fresh herbal brightness.
- Avoid Over Seasoning: Since smoked haddock adds salt naturally, taste before adding extra salt to avoid oversalting.
How to Serve Scottish Smoked Haddock Soup Recipe
Garnishes
I love finishing this soup with a generous sprinkle of fresh parsley leaves—they add a freshness that cuts through the smoky richness. Sometimes I’ll add a dollop of crème fraîche or a swirl of good-quality olive oil for a touch of luxury. A few twists of black pepper on top brighten it up perfectly.
Side Dishes
Nothing beats this soup served with crusty country bread or buttery soda bread for dunking. For a heartier meal, I often pair it with a simple green salad dressed lightly in lemon and oil to balance the richness.
Creative Ways to Present
When I want to impress guests, I’ll serve this in rustic mini cast-iron pots or fancy soup bowls, topped with microgreens for a pop of color. Adding a sprinkle of smoked paprika on top also amps up the visual appeal and enhances the smoky flavor. Perfect for a cozy dinner party!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps beautifully for 2-3 days. The flavors actually deepen overnight, so it’s great for lunches or quick dinners.
Freezing
I’ve frozen this soup with good results—just let it cool fully before freezing in portion-sized containers. When you thaw it, give it a gentle stir as sometimes the potatoes can separate a bit, but that’s easy to fix with a quick re-blend or whisk.
Reheating
Reheat gently on the stove over low heat to avoid curdling the milk. Avoid boiling—just warm until steaming. Stir often to keep the texture creamy and delicious like freshly made.
FAQs
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Can I use other types of fish for Scottish Smoked Haddock Soup Recipe?
While smoked haddock is traditional and gives the distinctive smoky flavor Cullen Skink is known for, you can experiment with other smoked white fish like smoked cod or pollock. Just remember the flavor and saltiness will differ, so taste carefully as you cook.
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What if I don’t have a hand blender to make this soup?
No worries! You can use a regular blender or food processor to blend half of the soup in batches, then return it to the pot. Just be careful with hot liquids and blend in small amounts to avoid spills.
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Is this soup gluten-free?
Absolutely! This recipe contains no gluten ingredients, so it’s naturally gluten-free—just be sure any bread you serve alongside is gluten-free if needed.
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Can I make this soup dairy-free?
You can substitute the milk for a dairy-free option like oat milk or almond milk, but keep in mind it might alter the creamy texture and traditional flavor slightly. Try to find an unsweetened, neutral-flavored milk alternative.
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How do I know when the potatoes are cooked enough?
Simply test by piercing a cube of potato with a fork—it should slide in easily without resistance but not fall apart completely if you prefer some texture.
Final Thoughts
This Scottish Smoked Haddock Soup Recipe holds a special place in my kitchen—it’s my go-to when I crave that perfect mix of smoky, creamy, and hearty all in one bowl. I genuinely believe it’s a recipe anyone can master, and each time I make it, I’m reminded of those crisp Scottish mornings and cosy family dinners. You’re going to love how simple and delicious it is—go ahead, give it a try, and let it become a staple in your cooking too!
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Scottish Smoked Haddock Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
- Diet: Low Fat
Description
Scottish Cullen Skink is a traditional creamy smoked haddock soup originating from the fishing village of Cullen in Scotland. This hearty and comforting chowder-style soup combines smoked haddock, potatoes, and milk with aromatic herbs for a deliciously smoky and creamy flavor. Using semi-skimmed milk keeps it lighter while still rich and satisfying. Perfect as a warming starter or a light main course.
Ingredients
Fish and Herbs
- 300 g (10.5 oz) smoked haddock (1 large fillet, preferably a Finnan Haddie)
- 1 bay leaf
- Few stalks of fresh parsley (keep leaves for later)
Liquids
- 1 litre (1.5 pints / 4 ¼ cups) semi-skimmed milk (or ½ whole milk / ½ water)
Vegetables
- 1 large onion (or optional leek, white part only) (finely chopped)
- 500 g (2-3) potatoes (peeled and diced)
Seasoning
- ½ tablespoon fresh parsley leaves (finely chopped)
- Freshly cracked black pepper (to taste)
- Salt (optional, to taste)
Instructions
- Poach the Smoked Haddock: Place the smoked haddock fillet, bay leaf, and parsley stalks into a large saucepan and pour over the milk. Cover the pan and gently poach over medium-low heat for about 10 minutes. Be careful not to overcook the fish to prevent it from becoming rubbery.
- Prepare the Vegetables: Remove the fish with a slotted spoon and set it aside on a plate to cool. Add the chopped potatoes and onion (or leek) to the milk in the saucepan. Cover and cook gently for 15-20 minutes until the vegetables are soft.
- Flake the Fish: Once the fish is cool enough to handle, remove the skin and flake the flesh with your fingers, ensuring you remove any bones.
- Blend the Soup: Remove the bay leaf and parsley stalks from the pan. Using a hand blender, blend about half of the soup until it reaches your desired consistency, leaving some chunks of potato for texture. Alternatively, transfer the soup to a blender or food processor for this step.
- Season and Combine: Add freshly cracked black pepper and stir in the flaked smoked haddock and chopped parsley leaves. Gently heat the soup through, adjusting seasoning with salt if needed, though the smoky fish often provides enough saltiness.
Notes
- This traditional Scottish Cullen Skink soup is a creamy and smoky chowder, perfect for warming up on cold days.
- Using semi-skimmed milk makes the soup lighter but still creamy; you can substitute with half whole milk and half water if preferred.
- Leeks can be used instead of onion for a slightly different but complementary flavor.
- Be careful not to overcook the smoked haddock to preserve its delicate texture.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
