Cullen Skink is a treasured Scottish soup known for its rich, smoky flavor and creamy texture. Originating from the town of Cullen in northeast Scotland, this dish is traditionally made with smoked haddock, onions, potatoes, and milk. Comforting and deeply flavorful, Cullen Skink is often served as a starter but is hearty enough to be a main course. It is particularly popular during the colder months and makes a fitting choice for National Tartan Day or any celebration of Scottish culinary heritage.
Why You’ll Love This Recipe
Cullen Skink is the definition of comfort food. With its velvety base, tender flakes of smoked haddock, and gentle infusion of herbs, it provides both warmth and nourishment in every spoonful. This recipe balances simplicity with depth of flavor, making it approachable for home cooks yet impressive in taste. Ideal for cozy family meals, elegant dinners, or cultural events, it showcases the best of traditional Scottish cuisine in a single pot.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 lb smoked haddock fillet
1 medium onion, finely chopped
1 bay leaf
2 oz unsalted butter
8 oz fresh mashed potato
1 1/4 pints (2.5 cups) whole milk
Small handful flat-leaf parsley (stalks separated from leaves)
Salt, to taste
Black pepper, freshly ground, to taste
directions
- In a large saucepan, place the smoked haddock, bay leaf, chopped parsley stalks, and milk.
- Gently bring the milk to a simmer over low heat. Poach the haddock for 5–7 minutes, or until the fish begins to flake.
- Remove the haddock from the milk and set aside to cool slightly. Strain the milk into a bowl and reserve.
- Flake the haddock into bite-sized pieces, discarding the skin and any bones.
- In the same saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the mashed potato, mixing well to combine with the onions.
- Gradually pour in the reserved milk, whisking or stirring constantly to create a smooth, creamy consistency.
- Simmer the soup gently for 5 minutes, allowing the flavors to meld.
- Return the flaked haddock to the saucepan and season with salt and freshly ground black pepper. Stir gently to incorporate.
- Cook for an additional 3–4 minutes, then remove from heat.
- Stir in the chopped parsley leaves just before serving. Garnish with extra parsley and freshly ground black pepper for a fresh finish.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
- Chunky Style: Instead of using mashed potatoes, add diced cooked potatoes for more texture.
- Creamier Version: Replace part of the milk with heavy cream for a richer soup.
- Leek Addition: Substitute or combine onion with finely sliced leeks for a subtler flavor.
- Smoked Salmon Twist: Add smoked salmon flakes for a luxurious variation.
- Vegetarian Alternative: Replace haddock with smoked tofu and use vegetable stock with cream for a meat-free version.
storage/reheating
Store leftover Cullen Skink in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the milk from curdling. Avoid boiling. This soup does not freeze well due to its dairy content and the texture of the potatoes, so it is best enjoyed fresh or within a few days of preparation.
FAQs
What is Cullen Skink made from?
Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, onions, milk, and parsley.
Can I use unsmoked haddock?
Smoked haddock is essential for the authentic flavor. However, unsmoked can be used in a pinch, though it will lack the characteristic smokiness.
Is Cullen Skink gluten-free?
Yes, this recipe is naturally gluten-free, as it contains no flour or gluten-based thickeners.
Can I use leftover mashed potatoes?
Yes, leftover mashed potatoes are perfect for this dish and help create a smooth, thick consistency.
What’s the best way to serve Cullen Skink?
Serve it hot in a bowl, optionally with a slice of crusty bread or traditional Scottish oatcakes on the side.
Can I make this soup in advance?
Yes, Cullen Skink can be made a day in advance and gently reheated before serving. The flavors often deepen overnight.
What type of milk is best to use?
Whole milk provides the best texture and flavor. Semi-skimmed milk can be used but will result in a thinner soup.
How do I prevent the milk from curdling?
Heat the milk slowly and do not boil. Simmering gently will help maintain a smooth texture.
Is this soup suitable for freezing?
Freezing is not recommended due to the dairy and mashed potatoes, which may separate or become grainy when thawed.
What does “Skink” mean in Scottish cuisine?
“Skink” is a Scots word for a soup or broth, traditionally made from meat or fish.
Conclusion
Cullen Skink is a shining example of traditional Scottish fare—simple, nourishing, and full of character. With its rich blend of smoked haddock, creamy potatoes, and delicate herbs, this soup warms both body and soul. Ideal for honoring Scottish heritage or simply enjoying a comforting bowl on a cool day, this beloved dish deserves a place in every kitchen.
Print
Cullen Skink Scottish soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Warm up with a bowl of Cullen Skink, Scotland’s signature smoked haddock soup. Creamy and rich with buttery onions, fluffy mashed potatoes, and flakes of smoked fish, this comforting chowder-style dish is perfect for National Tartan Day, chilly winter nights, or any time you crave authentic Scottish home cooking.
Ingredients
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1 lb smoked haddock fillet
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1 medium onion, finely chopped
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1 bay leaf
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2 oz unsalted butter
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8 oz fresh mashed potato
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1 1/4 pints (2.5 cups) whole milk
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Small handful flat-leaf parsley (stalks and leaves separated)
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Salt, to taste
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Freshly ground black pepper, to taste
Instructions
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In a large saucepan, combine smoked haddock, bay leaf, parsley stalks, and milk. Bring to a gentle simmer over low heat.
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Once the fish begins to flake (after about 5–7 minutes), remove from heat. Set haddock aside to cool slightly, then flake into bite-sized pieces, discarding any skin and bones.
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Strain the milk into a bowl and set aside.
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In the same pot, melt the butter over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes.
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Add mashed potato and stir to blend with the onion.
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Gradually whisk in the reserved milk, stirring until smooth and creamy. Simmer gently for 5 minutes.
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Return the flaked haddock to the pot, season with salt and pepper, and stir gently to combine. Simmer for another 3–4 minutes.
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Just before serving, stir in the chopped parsley leaves. Garnish with more parsley and fresh black pepper if desired.
Notes
For extra richness, replace a portion of the milk with cream. Serve with crusty bread or oatcakes for a traditional Scottish experience. Make ahead for even deeper flavor the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Scottish
