Cullen Skink

A luxuriously creamy Scottish smoked haddock soup with tender potatoes and gentle sweetness from sautéed onion.

Ingredients

• 500g smoked haddock fillets (undyed or dyed), skin on or off
• 600g potatoes, peeled and cut into 1.5cm cubes
• 1 large onion, finely diced
• 30g butter
• 750ml milk (plus extra splash if needed)
• 250ml water
• 2 bay leaves (optional, but lovely)
• Black pepper, to taste
• Salt, to taste (go easy—smoked fish is salty)
• 2 tbsp chopped chives or parsley (optional, to finish)

Method

• 1

  Step 1: Poach the haddock

  Put the smoked haddock in a wide saucepan. Add the milk and water (the fish should be mostly submerged; top up with a splash more milk if needed) and bay leaves. Bring just to a gentle simmer over medium heat (don’t boil). Cook for **6–8 minutes** until the fish flakes easily. Lift fish onto a plate. Strain the poaching liquid into a jug (discard bay leaves) and set aside.

• 2

  Step 2: Sweat the onion

  Wipe out the pan (no need to be perfect). Melt the butter over **medium-low heat**, add the onion and a pinch of pepper. Cook **8–10 minutes**, stirring, until soft and sweet but not browned.

• 3

  Step 3: Cook the potatoes

  Add potatoes to the onion. Pour in the reserved poaching liquid. Bring to a simmer, then cook **12–15 minutes** until the potatoes are very tender (a knife should slide through with no resistance).

• 4

  Step 4: Thicken the soup

  Use a potato masher to gently mash some of the potatoes directly in the pot to thicken (aim for a creamy base with plenty of chunks). If you prefer it smoother, you can blend a cup or two and stir it back in—don’t blitz it all or it can go gluey.

• 5

  Step 5: Flake the fish & finish

  Flake the haddock into big, luscious pieces, discarding skin and any pin bones. Stir it into the soup and warm through **2 minutes** (gentle heat so the fish stays in chunks). Taste and adjust with **pepper** and **salt only if needed**.

• 6

  Step 6: Serve

  Ladle into warm bowls and finish with chives or parsley if using. It should be creamy, smoky, and just thick enough to coat a spoon.

Tips

• **Texture control:** For a thicker Cullen Skink, mash more potato; for looser, add a splash of milk.
• **Don’t boil after adding fish:** Keep it at a gentle simmer so the haddock stays silky and doesn’t shred.
• **Make-ahead/storage:** Keeps well for **2 days** in the fridge. Reheat gently; add a splash of milk to loosen.
• **To serve with:** Crusty bread, oatcakes, or simple buttered toast—perfect for dunking.

Nutrition (per serving, estimate)