Cullen Skink

Cullen Skink
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    30

Embark on a culinary journey to the rugged Scottish coast with Cullen Skink, a luxurious and deeply flavorful smoked haddock soup. This creamy and comforting dish evokes the warmth of a seaside cottage, perfect for a chilly evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    125 mg
  • Fiber
    3 g
  • Protein
    44 g
  • Saturated Fat
    2 g
  • Sodium
    1207 mg
  • Sugar
    7 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Gently poach the haddock: In a large saucepan or Dutch oven, combine the haddock fillets and milk. Ensure the fish is mostly submerged; add more milk if necessary. (5 minutes)

02

Step
15 mins

Bring to a bare simmer over medium heat – do not boil. Poach gently for about 12-15 minutes, or until the fish flakes easily with a fork. (15 minutes)

03

Step
2 mins

Remove the haddock from the milk using a slotted spoon and set aside in a bowl to cool slightly. Reserve the milk in the saucepan. (2 minutes)

04

Step
7 mins

Sauté the aromatics: In the same saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. (7 minutes)

05

Step
3 mins

Add the potatoes and cook for another 3 minutes, stirring occasionally. (3 minutes)

06

Step
12 mins

Simmer the soup base: Pour the reserved milk (from poaching the haddock) over the potatoes and onions. Bring to a simmer and cook until the potatoes are tender, about 10-12 minutes. (12 minutes)

07

Step
5 mins

Blend for velvety texture: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot afterward. (5 minutes)

08

Step
3 mins

Flake the haddock: While the soup is blending, flake the cooked haddock into bite-sized pieces, removing any bones or skin. (3 minutes)

09

Step
5 mins

Combine and heat: Gently stir the flaked haddock into the blended soup. Heat through gently over low heat; do not boil, as this can make the fish tough. (5 minutes)

10

Step
2 mins

Season and serve: Season the Cullen Skink generously with freshly ground black pepper to taste. A pinch of nutmeg adds a delightful warmth, if desired. (2 minutes)

11

Step

Ladle into bowls and garnish with freshly chopped parsley. Serve immediately, accompanied by crusty bread for dipping.

For a richer flavor, use full-fat milk or add a splash of cream at the end.
The quality of the smoked haddock is key. Seek out undyed fillets for the best flavor and appearance.
If the soup is too thick, thin it out with a little extra milk or fish stock.
Cullen Skink is traditionally served hot, but it's also delicious at room temperature.
To make ahead, prepare the soup up to the point of adding the haddock. Store the soup and flaked haddock separately in the refrigerator. Reheat gently and combine just before serving.

Buddy Oreilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 10 Ratings)
Total Reviews: (8)
  • Juliet Schamberger

    I found that using a mix of milk and cream made the soup extra luxurious.

  • Billie Zulauf

    Absolutely delicious! The smokiness of the haddock really shines through.

  • Carmelo Stanton

    A really good hearty soup, perfect for using up leftover smoked haddock.

  • Verner Bosco

    I added a bay leaf while simmering the potatoes and onion, and it added a lovely depth of flavor.

  • Delbert Bergehirthe

    So easy to make and the perfect comfort food for a cold evening.

  • Willis Grady

    This is now a staple in my household. Thank you for sharing this wonderful recipe!

  • Marilyne Grady

    My family loved it! Even my picky eaters asked for seconds.

  • Kelly Hoppe

    I pureed half the haddock with the soup for an even smoother texture and it worked out great!

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