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
Scale
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
