Cullen Skink
Cullen Skink is a traditional Scottish smoked haddock soup, creamy and comforting. It features flaky fish, tender potatoes, and aromatic leeks in a rich, milky broth. This hearty soup is perfect for a cozy meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 334 kcal
Allergen information: may contain fish and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gsmoked haddock, skin on, bone in
- 700 mlmilk, full-fat
- 300 mlwater
- 1 pcsbay leaf
- 1 pcsyellow onion, finely chopped
- 1 pcsleek, sliced, white and light green parts only
- 300 gpotato, peeled and diced
- 30 gbutter
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
fine-mesh sieve · large pot · knife
The method
Step by step
- 1
Place the smoked haddock in a large pot with the milk, water, and bay leaf.
- 2
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
About 10 min
Cook’s note: Do not boil the milk, as it may curdle.
- 3
Carefully remove the haddock from the liquid and set aside to cool slightly.
About 2 min
- 4
Strain the cooking liquid through a fine-mesh sieve into a clean bowl, reserving the liquid and discarding the bay leaf.
About 2 min
- 5
Once cool enough to handle, flake the haddock, removing any skin and bones.
About 5 min
- 6
In the same large pot, melt the butter over medium heat.
About 1 min
- 7
Add the yellow onion and leek to the pot and cook until softened, about 5-7 minutes.
About 7 min
- 8
Stir in the diced potato and cook for another 2 minutes.
About 2 min
- 9
Pour the reserved cooking liquid back into the pot with the vegetables.
- 10
Bring the soup to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
About 15 min
- 11
Gently fold in the flaked haddock.
- 12
Season the soup with salt and black pepper to taste.
Cook’s note: Smoked haddock can be salty, so taste before adding too much salt.
- 13
Serve hot, garnished with fresh parsley.
Per serving
Nutrition
- Calories
- 333.7kcal
- Protein
- 31.7g
- Carbs
- 32.9g
- Fat
- 9g
- Fibre
- 3.5g
- Sugar
- 13.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Cullen Skink in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, stirring occasionally. Do not boil.
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