Cullen Skink is a rich and hearty traditional Scottish soup, made with smoked haddock, potatoes, and onions, creating a comforting and flavorful dish. Named after the fishing town of Cullen on Scotland’s northeast coast, this creamy soup combines the smoky flavor of haddock with the earthy taste of potatoes and a creamy base, making it perfect for chilly days. Cullen Skink is a true taste of Scottish heritage, offering a warming, satisfying meal that’s simple to prepare but packed with depth of flavor.
Ingredients
- 1 lb smoked haddock fillets
- 1 large onion, finely chopped
- 1 lb potatoes, peeled and diced
- 2 cups whole milk
- 1 cup water
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Poach the haddock: Place the haddock fillets in a large pot with the water and bring to a simmer. Cook for 5-7 minutes until the fish is tender and flakes easily. Remove the fish, break it into chunks, and set aside. Reserve the cooking liquid.
- Sauté the onions: In the same pot, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes, or until soft and translucent.
- Add the potatoes: Add the diced potatoes to the pot and pour in the reserved cooking liquid and milk. Season with salt and pepper. Simmer for 15-20 minutes, or until the potatoes are tender.
- Add the haddock: Once the potatoes are cooked, return the flaked haddock to the pot. Stir gently and simmer for an additional 5 minutes to heat the fish through.
- Serve: Ladle the Cullen Skink into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Cullen Skink is a deliciously comforting soup that showcases the smoky flavor of haddock, perfect for a warming meal on a cold day.
