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
-
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 and leaves separated)
-
Salt, to taste
-
Freshly ground black pepper, to taste
Instructions
-
In a large saucepan, combine smoked haddock, bay leaf, parsley stalks, and milk. Bring to a gentle simmer over low heat.
-
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.
-
Strain the milk into a bowl and set aside.
-
In the same pot, melt the butter over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes.
-
Add mashed potato and stir to blend with the onion.
-
Gradually whisk in the reserved milk, stirring until smooth and creamy. Simmer gently for 5 minutes.
-
Return the flaked haddock to the pot, season with salt and pepper, and stir gently to combine. Simmer for another 3–4 minutes.
-
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
