Description
Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions in a creamy, flavorful broth. This hearty and comforting dish is perfect as a starter or main course and highlights the smoky flavor of the fish.
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 the milk and haddock: Put the milk and smoked haddock skin-up (if there is any) into a pan without turning on the heat yet. The milk should cover the whole fish.
- Chop vegetables: Finely chop the onion and peel and cube the potatoes.
- Cook onion in butter: Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown.
- Add potatoes and water: Add the potatoes to the pan for a minute before pouring in 300 ml of boiling water. Cover and allow to simmer for 15 minutes until the potatoes are cooked through.
- Heat and cook haddock in milk: Meanwhile, gradually heat the milk and haddock, stirring occasionally to prevent sticking. It will take about 5 minutes to heat and then cook the fish for an additional 5 minutes.
- Remove haddock and discard skin/bones: Remove the smoked haddock with a slotted spoon, keep the milk aside, and allow the fish to cool slightly. Remove and discard any skin or bones.
- Mash some potatoes: Roughly mash about a quarter of the potatoes in the pan using a masher or fork.
- Combine milk and potatoes: Add the reserved milk to the pan with potatoes and onions, stirring for a few minutes to combine.
- Add haddock chunks: Use a fork to separate the smoked haddock into large chunks and gently stir into the pan. Season with salt and pepper to taste.
- Finish and serve: Add parsley and/or double cream if desired, then serve hot, optionally with crusty bread.
Notes
- This traditional smoked haddock soup is deliciously tasty and satisfying, suitable as a starter or main course.
- The smoky flavor of the fish is the key to the soup’s distinctive taste.
- Serve with crusty bread for a complete meal.
- You can add a fish stock cube for enhanced flavor if desired.
- Double cream adds richness but can be omitted for a lighter option.
- Make sure not to brown the onions to keep the flavor delicate.
Nutrition
- Serving Size: 1 serving
- Calories: 623 calories
- 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
