Cullen Skink
Poaching smoked haddock directly in milk infuses the whole pot with smoky flavor instead of losing it down the drain, and mashing some of the potatoes right into the broth thickens the soup naturally without flour or cream doing all the work.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
Ingredients
- 1 1/2 lb smoked haddock (undyed, skin-on)
- 2 1/2 cups whole milk
- 1 leaf bay leaf
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 1/2 lb russet or Yukon Gold potatoes, peeled and diced
- 1 cup fish stock or water
- 1/3 cup heavy cream
- 2 tablespoons fresh chives or parsley, chopped
- 1 to taste salt and black pepper
Nutrition per serving
- Calories
- 299
- Protein
- 17g
- Carbs
- 19g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Lay the smoked haddock skin-side down in a wide, shallow pan or skillet and pour over the milk. Tuck in the bay leaf and bring to a gentle simmer over medium heat.
- 2Poach the haddock for 6-8 minutes, until it flakes easily with a fork. Lift it out onto a plate and strain the poaching milk into a bowl, discarding the bay leaf. Once cool enough to handle, flake the fish into large pieces, discarding the skin and any bones.
- 3In a clean pot, melt the butter over medium heat. Add the onion and cook, stirring often, for 6-8 minutes, until soft and translucent but not browned.
- 4Add the diced potatoes and the fish stock (or water) to the pot. Bring to a simmer, cover, and cook for 12-15 minutes, until the potatoes are tender when pierced with a knife.
- 5Pour in the reserved poaching milk. Using the back of a spoon or a potato masher, mash about a third of the potatoes against the side of the pot to thicken the soup, leaving the rest in chunks.
- 6Stir in the flaked haddock and the cream. Warm gently over low heat for 3-4 minutes, don't let it boil, or the cream can split and the fish will turn rubbery.
- 7Taste and season with salt and pepper, keeping in mind the smoked fish already brings some salinity. Ladle into bowls and scatter with chopped chives or parsley.
Tips & variations
- Undyed smoked haddock (pale, not bright yellow) has a cleaner, less artificial smoke flavor and is worth seeking out at a fishmonger or specialty grocer.
- For a thicker, more traditional consistency, mash up to half the potatoes instead of a third.
- A spoonful of the soup's fat can be skimmed and drizzled back over each bowl for extra richness, a traditional garnish in some Scottish kitchens.
- Smoked cod is a reasonable substitute if smoked haddock isn't available, though the flavor will be milder.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally, without letting it boil, or the cream and fish can break down. This soup does not freeze well, since the potatoes turn grainy and the cream can separate once thawed.
Tips from the Tulo kitchen
- Cutting the potatoes into small, even dice (around half an inch) helps them cook through and mash evenly within the 12-15 minute simmer.
- If the soup turns out thinner than expected, mash a few more potato chunks against the pot rather than adding flour or cornstarch.
FAQ
What is Cullen skink made of?
It's a Scottish soup made from smoked haddock, potatoes, onion, and milk or cream, originating in the fishing town of Cullen on Scotland's northeast coast.
Can I make Cullen skink without cream?
Yes. The potatoes and milk provide most of the body, so the cream can be left out or replaced with an extra splash of milk stirred in at the end.
Why is my Cullen skink watery?
This usually means not enough potato was mashed into the broth. Simmer a few minutes longer and mash more of the potato chunks against the side of the pot to thicken it.
What's the difference between Cullen skink and chowder?
Cullen skink is specifically built around smoked haddock and gets its thickness from mashed potato rather than a roux or added starch, which is common in many American chowders.
