🇬🇧 United Kingdom · Food
Cullen Skink (Traditional Scottish Smoked Haddock Soup)
By eatmundo · July 5, 2026
A truly comforting and hearty Scottish soup, Cullen Skink is a creamy delight made with flakes of smoked haddock, tender potatoes, and aromatic onions. It's a rich, warming dish perfect for a chilly evening, embodying the soulful simplicity of coastal Scottish cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 400g smoked haddock in a large 3-litre saucepan with 500ml milk and 1 bay leaf. Bring to a gentle simmer over medium heat for 8-10 minutes, or until the fish is opaque and flakes easily. Carefully remove the haddock, reserving the milk, and flake into large pieces, checking for any bones.
- 2
In the same saucepan, melt 30g butter over medium heat. Add 1 finely diced medium onion and cook gently for 5-7 minutes until it's softened and translucent, but ensure it doesn't brown, as we want to preserve its sweet flavour.
- 3
Stir in 400g peeled and diced waxy potatoes (about 1.5 cm cubes) to the saucepan with the onion. Cook for another 2-3 minutes, stirring occasionally to slightly soften the potato edges.
- 4
Pour the reserved milk (strained if you prefer) into the saucepan with the potatoes and onion. Add an additional 200ml milk and 150ml double cream. Bring this mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- 5
Gently fold in the flaked smoked haddock into the soup. Heat through for just 2-3 minutes, allowing the fish to warm through without breaking up too much. This short warming period preserves the delicate texture of the haddock.
- 6
Season the soup with salt and black pepper to taste. Remember, smoked haddock is naturally salty, so you likely won't need much additional salt. Ladle generously into warm bowls and garnish with 2 tablespoons chopped fresh parsley before serving immediately with crusty bread.
Frequently Asked Questions
What kind of smoked haddock is best for traditional Cullen Skink?+
Use naturally smoked haddock, preferably undyed, for an authentic flavor and appearance. Its natural smokiness and flaky texture are crucial to the dish.
Which type of potato should I use for Cullen Skink to achieve the desired creamy texture?+
Floury potatoes like Maris Piper or Russet are ideal as they break down easily, helping to thicken the soup and contribute to its characteristic creamy consistency.
How long should I simmer the smoked haddock to ensure it's perfectly cooked without becoming tough or dry?+
Simmer the haddock gently in the milk for just 5-7 minutes, or until it flakes easily with a fork. Overcooking will make the fish rubbery.
How do I achieve the rich, thick consistency of traditional Cullen Skink?+
After cooking, gently mash some of the potatoes against the side of the pot to naturally thicken the soup. The starch from the floury potatoes and the cream will contribute to its desired richness.
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