Name: Smoked Haddock Cullen Skink Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Scottish
Ingredients: 25 g butter; 1 medium onion; 400 g potatoes; 280 g smoked haddock (approximately 2 fillets); 300 ml whole milk (about 1 and 1/4 cups); 300 ml boiling water (about 1 and 1/4 cups); 1 fish stock cube; Parsley to garnish; 2 tablespoons double cream

Nothing quite beats the cozy, smoky warmth of a good hearty soup on a chilly day. That’s why I’m so excited to share this Smoked Haddock Cullen Skink Recipe with you—it's a Scottish classic that’s creamy, comforting, and packed with flavor. Trust me, once you make it, it’ll become a go-to in your kitchen!

A light blue bowl filled with creamy pale yellow soup with small bits of corn and white pieces visible, topped with a sprinkle of finely chopped green herbs in the center. The bowl sits on a dark blue cloth with a green and blue plaid pattern nearby, all placed on a white marbled textured surface. Another similar bowl of soup is partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Haddock Cullen Skink Recipe
Top Tip
How to Serve Smoked Haddock Cullen Skink Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Haddock Cullen Skink Recipe

Why You'll Love This Recipe

I genuinely fell in love with this soup the first time I made it because it combines the gentle smokiness of haddock with soft potatoes and creamy milk—a perfect balance that’s incredibly satisfying and super easy to make at home.

Rich Flavor: The smoked haddock infuses the soup with deep, delicious smokiness without overpowering it.
Simple Ingredients: You only need a handful of common pantry staples and fresh ingredients.
Comfort Food: It’s velvety and warm, perfect for cold days or when you want something truly soothing.
Versatile Serving: Works brilliantly as a starter or a hearty main, especially with a crusty slice of bread.

Ingredients & Why They Work

This Smoked Haddock Cullen Skink Recipe is all about fresh, simple ingredients coming together perfectly. Each one plays a role in building that smooth, hearty texture and smoky depth you’re craving.

Flat lay of a medium yellow onion, a few peeled and cubed creamy white potatoes, two fillets of smoked haddock with silvery skin and pink flesh, a small slab of golden butter, a small white ceramic bowl filled with whole milk, a small white ceramic bowl with boiling water, a few sprigs of fresh green parsley, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: A little fat to soften the onions and bring richness.
Onion: Adds subtle sweetness and body when gently fried.
Potatoes: The starchy backbone—helps thicken the soup and makes it filling.
Smoked Haddock: The star of the show, giving the soup its iconic smoky flavor.
Whole Milk: Creamy and mellow, balancing the smokiness beautifully.
Boiling Water: Used to cook the potatoes just right without diluting flavor.
Optional Fish Stock Cube: For an extra umami boost if you want it richer.
Optional Parsley: Adds a fresh, herbal lift at the end.
Optional Double Cream: For indulgence, swirl in some cream for extra silkiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this recipe is how easy it is to tweak. Whether you want it lighter, richer, or a bit more herbaceous, there’s room to make this your own.

Variation: I sometimes swap the potatoes for sweet potatoes for a subtle sweetness that pairs wonderfully with the smoked haddock.
For Extra Creaminess: Adding a couple of tablespoons of double cream makes it feel super indulgent—great for special dinners.
Herb Boost: Try tossing in some fresh dill or chives if you want a different fresh note instead of parsley.
Dairy-Free Option: Swap the milk for coconut milk and skip the butter for a dairy-free take that still keeps the creaminess.

Step-by-Step: How I Make Smoked Haddock Cullen Skink Recipe

A white bowl filled with creamy, light yellow soup that has small white chunks inside and is topped with finely chopped green herbs in the center. A silver spoon rests inside the bowl on the right side. Next to the bowl, on the left, there is a white plate holding several slices of light brown bread with a soft texture. Both the bowl and plate sit on a dark blue cloth, and a blue and green checkered cloth is draped around the setup. The entire scene is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Let the Haddock Soak in Milk

I start by placing the smoked haddock fillets in a pan filled with enough milk to cover them completely, skin-side up if they have skin. I don’t heat the milk yet—just leave it to sit so the fish can slowly start releasing those flavors. This gentle soaking helps keep the haddock tender and brings softness to the soup.

Step 2: Prepare Your Veggies

While the fish is soaking, finely chop your onion and peel and cube the potatoes. The size of your potato cubes matters—they should be small enough to cook tender but large enough to hold their shape in the soup.

Step 3: Fry Onions and Start the Potatoes

Next, melt the butter in a pan and gently fry the onions for about 5 minutes, until they’re soft and translucent but not brown—that’s key to keeping the flavor balanced. Then stir in the potatoes and cook for another minute before adding 300ml of boiling water. Cover and let it simmer until the potatoes are just cooked through, about 15 minutes.

Step 4: Gently Heat the Milk and Cook the Haddock

As the potatoes simmer, warm the milk containing the haddock over low heat. I move the milk around gently with a wooden spoon every now and then so it doesn’t stick to the pan's bottom. It takes roughly 5 minutes to get warm, then cook the fish in the milk for about 5 more minutes until it’s just poached and flaky.

Step 5: Remove Fish and Prepare the Soup Base

Use a slotted spoon to lift out the haddock and set the milk aside. When the fish is cool enough, remove any skin or bones. Meanwhile, mash about a quarter of the potatoes right in the pot—this adds beautiful body and thickness to your soup without needing extra flour or cream.

Step 6: Combine and Finish the Soup

Pour the reserved milk into the pan with the potatoes and onions, stirring gently to combine everything and heat through. Flake the haddock into large chunks and gently fold them in. Season with salt and pepper. If you like, sprinkle some chopped parsley and swirl in double cream for that extra touch of richness.

Top Tip

After making this Smoked Haddock Cullen Skink Recipe several times, I’ve learned a few tricks that really help elevate it. These tips keep your soup smooth, flavorful, and perfectly textured every time.

Gentle Heat: Keep the heat low when cooking the fish in milk to avoid curdling or overcooking; slow and steady wins here.
Don’t Overcook Potatoes: Make sure your potatoes are just tender—overcooked potatoes break down too much and make the soup gluey.
Mash Some Potatoes: Mashing a small portion right in the pot gives you that creamy, rustic texture that’s so satisfying.
Flake Gently: Handle the haddock carefully when adding it back so you get nice big flakes, not mushy pieces.

How to Serve Smoked Haddock Cullen Skink Recipe

Smoked Haddock Cullen Skink - Serving Suggestion

Garnishes

I usually finish with lots of fresh parsley—its bright green color and freshness lift the smoky richness wonderfully. Sometimes, when I’m feeling indulgent, a small drizzle of double cream swirled on top makes it just heavenly.

Side Dishes

There’s nothing better than some thick slices of crusty artisan bread or warm buttered soda bread alongside. It’s perfect for dipping and soaking up every last bit of that gorgeous soup.

Creative Ways to Present

For special occasions, I love serving this in mini soup pitchers or rustic bowls with a sprinkle of chopped chives and a lemon wedge on the side—the citrus helps brighten the smoky flavors. You could also top with crispy smoked pancetta or a dash of smoked paprika for an extra smoky punch.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and it usually keeps beautifully for up to 2 days. The flavors deepen overnight, but be careful not to keep it too long since dairy and fish are involved.

Freezing

In my experience, freezing works okay but can slightly change the texture of the potatoes once thawed—so I prefer to freeze only if you’re in a pinch. Make sure to cool the soup completely before freezing in a suitable container, and use within 1 month.

Reheating

I gently reheat the soup on the stove over low heat, stirring frequently and adding a splash of milk if it feels too thick. Avoid microwaving, which can unevenly heat the fish and curdle the milk.

Frequently Asked Questions:

What is Cullen Skink?

Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, onions, and milk. It’s known for its creamy texture and deep smoky flavor that comes from the haddock.

Can I use another type of fish instead of smoked haddock?

While smoked haddock is classic and gives the signature flavor, you can substitute with smoked cod or other smoked fish, but the taste and texture will differ slightly. Fresh haddock won’t have the same smoky aroma.

Is this soup suitable for freezing?

Yes, you can freeze Cullen Skink, but the texture of the potatoes may change upon thawing. It’s best to freeze in portions and consume within one month for best quality.

How do I prevent the milk from curdling when cooking the fish?

Cook the smoked haddock slowly over low heat in the milk, stirring gently from time to time, and don’t let it boil. Gradual warming prevents curdling and keeps the milk smooth.

Final Thoughts

This Smoked Haddock Cullen Skink Recipe is one of those dishes that feels like a warm hug in a bowl. It’s simple, tasty, and deeply satisfying, with roots in tradition but a place at any modern table. I hope you give it a try and find the same comfort and joy in it that I do—grab your pot, and let’s make some magic!