Name: Cullen Skink Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Scottish
Ingredients: 1 tbsp unsalted butter; 1 medium onion, finely chopped; 400g medium potatoes (about 2), peeled and cut into 1cm cubes; 250g smoked haddock; 250ml whole milk; ½ small bunch of parsley or chives, finely chopped

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Introduction

Cullen skink is a comforting Scottish soup made with smoky haddock, creamy potatoes, and onions. This hearty dish is perfect for chilly days and brings a rich, flavorful warmth to the table.

A creamy chicken stew is served in a white bowl on the right with a wooden spoon resting inside, showing chunks of tender white chicken and soft potato pieces in a thick pale yellow sauce with bits of black pepper scattered on top. On the left, a smaller brown bowl holds a portion of the same stew, topped with chopped green herbs for a fresh touch. A torn piece of crusty bread sits near the top left corner next to a small dish filled with finely chopped green herbs, all placed on a white marbled surface with a folded dark blue linen cloth underneath the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter
1 medium onion
400g medium potatoes (about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley or chives, finely chopped

Instructions

Step 1: Melt the butter in a saucepan over medium heat. Add the onion and fry for 5-8 minutes until translucent but not browned.
Step 2: Add the potatoes and 300ml water to the pan. Bring to a boil, then reduce the heat slightly and simmer for 10-15 minutes until the potatoes are tender.
Step 3: Meanwhile, place the smoked haddock in another pan and cover with the milk. Cook gently for 5 minutes until just tender.
Step 4: Remove the haddock from the milk with a slotted spoon, reserving the milk. Transfer the fish to a plate and let it cool enough to handle. Flake into large pieces, removing any bones.
Step 5: Return the reserved milk and flaked haddock to the pan with the potato mixture. Cook together for another 5 minutes.
Step 6: Season to taste and sprinkle the soup with chopped parsley or chives before serving.

Tips & Variations

Use chives for a milder herbal flavor or parsley for freshness.
For a richer soup, stir in a splash of cream just before serving.
If you prefer a smoother texture, lightly mash some of the potatoes in the soup.
Smoked haddock can be substituted with smoked pollock for a similar flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid curdling the milk, stirring occasionally until warmed through.

How to Serve

The image shows a creamy dish with chunks of white fish and diced potatoes in a white bowl and a white pan. The creamy sauce is pale yellow and has a smooth, slightly thick texture with some black pepper sprinkled on top. The white bowl contains a single serving of the dish and is garnished with fresh chopped green herbs on top. The white pan holds the larger portion with a wooden spoon resting inside, partially submerged in the creamy mixture. Nearby, a torn piece of crusty bread and a small dark bowl filled with chopped green herbs sit placed on a white marbled surface with a dark cloth underneath the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh haddock instead of smoked?

Fresh haddock lacks the smoky flavor essential to Cullen skink, so using smoked haddock is recommended for an authentic taste.

Is there a vegetarian alternative to Cullen skink?

While traditional Cullen skink is fish-based, you can create a similar creamy potato and onion soup with smoked paprika and mushrooms to mimic the smoky, savory flavor.