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A white bowl containing Scottish smocked haddock soup topped with fresh parsley and parsley in the background.
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Cullen Skink

Cullen skink is a popular hearty thick, rich and creamy soup from the northeast coast of Scotland, made with smoked haddock, potatoes, leeks and milk.
Course Mains, Soup
Cuisine Scottish
Keyword Cullen Skink, Fish soup, Quick and easy soup, Scottish Smoked Haddock Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 277kcal
Author Nicole Shroff

Ingredients

  • 400 grams smoked haddock 14 oz, skinned and deboned
  • 500 ml whole milk 2 cups, warm
  • 1 large bay leaf
  • 2 tablespoons butter
  • 1 small onion chopped small
  • 2 medium leeks sliced thinly
  • 300 ml water 1 ⅓ cups, room temperature
  • ½ teaspoon salt
  • 400 grams potatoes 14 oz or 2 medium, cut into small cubes
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley coarsely chopped

Instructions

  • To a medium saucepan add 400 grams smoked haddock, 1 large bay leaf and 500 ml whole milk and turn heat to medium, then cover and bring to a boil. Once bubbles start to form round the edges and the milk begins to rise, remove from heat, set aside and discard the bay leaf.
  • In a separate medium saucepan melt 2 tablespoons butter on medium heat, add 1 small onion and 2 medium leeks (sliced thinly). Cover and cook till softened for around 10 minutes stirring occasionally.
  • Pour in 300 ml water, add ½ teaspoon salt 400 grams potatoes and half the poached haddock with all the milk. Cover and cook on a low flame till the potatoes are tender then remove from the heat.
  • Blend the soup till smooth or to desired consistency and add the remaining haddock. Taste for seasoning then garnish with ¼ teaspoon freshly ground black pepper and 1 tablespoon fresh parsley (chopped), serve warm with crusty bread.

Notes

Chop the vegetables small so they cook quickly.
The fish will usually flake into large pieces during poaching, which is fine.
Blend till smooth or to desired consistency.
Serve with fresh bread.
Store leftovers in a sealed container in the fridge for up to 48 hours.
To reheat, warm gently in a saucepan on the stove using low heat, adding a little milk if necessary.
 

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 14g | Protein: 30g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1171mg | Potassium: 694mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1286IU | Vitamin C: 8mg | Calcium: 227mg | Iron: 2mg