Description
Cullen Skink is a traditional Scottish smoked haddock soup that is both hearty and flavorful. Made with creamy milk, tender potatoes, and flaky smoked haddock, this comforting soup is perfect as a starter or a main dish, often enjoyed with crusty bread.
Ingredients
Scale
Main 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)
Optional Ingredients
- 1 fish stock cube
- Parsley to garnish
- 2 tablespoons double cream
Instructions
- Prepare Milk and Haddock: Put the milk and smoked haddock skin-up into a pan, making sure the milk fully covers the fish. Do not heat yet.
- Chop Vegetables: Finely chop the onion and peel and cube the potatoes.
- Fry Onion: In a separate pan, melt the butter and add the chopped onion. Fry gently for 5 minutes until soft but not browned.
- Cook Potatoes: Add the cubed potatoes to the pan with onion and cook for 1 minute. Then pour in boiling water, cover, and simmer for 15 minutes until potatoes are tender.
- Cook Haddock: Gradually heat the milk and haddock over medium heat, stirring occasionally to prevent sticking. Heat the milk for about 5 minutes, then continue cooking the fish for another 5 minutes until cooked through.
- Remove and Prepare Fish: Using a slotted spoon, remove the haddock from the milk and set the milk aside. Allow the fish to cool slightly and then discard skin and bones. Flake the fish into large chunks with a fork.
- Mash Potatoes: Roughly mash about a quarter of the potatoes directly in the pan with a masher or fork to create a thicker consistency.
- Combine Soup: Stir the reserved milk into the pan with potatoes and onions, mixing well.
- Add Fish: Gently fold in the flaked smoked haddock. Season the soup with salt and pepper to taste.
- Finish and Garnish: Add optional parsley and double cream if desired. Serve warm, ideally with crusty bread.
Notes
- This traditional dish can be served either as a hearty starter or a satisfying main course.
- Using smoked haddock adds a distinctive smoky flavor crucial to authentic Cullen Skink.
- Parsley and double cream are optional but add freshness and richness respectively.
- The soup thickens naturally by mashing some of the potatoes; adjust according to your preferred soup texture.
- Serve with crusty bread for an authentic experience and extra heartiness.
Nutrition
- Serving Size: 1 serving
- Calories: 623 kcal
- Sugar: 13 g
- Sodium: 1429 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 168 mg
