Cullen Skink (Scottish Fish Soup)
Indulge in Cullen Skink, a traditional Scottish soup originating from the coastal village of Cullen. Made with smoked Finnan haddock, onions, and potatoes.
Equipment
- Large heavy-based pan
- Wooden spoon
- Fine sieve
- Slotted spoon
Ingredients
- 2 smoked haddock fillets boneless
- water enough to cover the haddock
- 1 onion chopped
- 600 ml full fat milk
- 450 g potatoes (1 lb) boiled
- 25 g butter (1 oz)
- 1 g salt
- pepper to taste
Instructions
- Skin the haddock if necessary and place it in a pan with enough boiling water to just cover it. Add the chopped onion and bouquet garni (if using). Bring to a boil, then reduce the heat and simmer gently for about 10-15 minutes until the haddock is cooked.
- Once the haddock is cooked, carefully remove it from the pan and set it aside. Strain the stock through a fine sieve and return the stock to the pan. Flake the fish, making sure to check for any remaining bones, and return it to the stock.
- In a separate pan, bring the milk to a boil, then add it to the stock. Simmer the mixture for a few minutes to allow the flavors to meld together.
- Meanwhile, mash the potatoes with vegetable fat spread until smooth. Add the mashed potatoes to the pan with the stock and stir to thicken the soup to a desired consistency.
- Season the soup with salt and pepper according to taste.
- Optionally, ladle the soup into warmed bowls, garnish with chopped chives or parsley if desired, and serve hot.
Notes
Recipe Notes:
- Cooking Tips:
- Haddock: Use fresh smoked haddock. Flake the fish to easily remove bones. Poach gently for delicate texture.
- Soup Base: Strain stock for a smooth base. Thicken by mashing potatoes.
-
Storage & Make Ahead:
- Storage: Store in airtight containers in the refrigerator for up to 3 days.
- Make Ahead: Prepare soup up to adding fish and potatoes, then cool and refrigerate. Reheat and add fish and potatoes before serving.
-
Serving Suggestions:
- Serve with crusty bread or oatcakes.
- Pair with a side salad with fresh greens and tangy vinaigrette.
- For a heartier meal, serve with Scottish cheeses and pickles.
- Smoked Haddock: Use two boneless fillets. Substitute with smoked cod or trout.
- Water: Needed to cover haddock while simmering.
- Onion: Substitute with onion powder for convenience.
- Milk: Full-fat milk is best. Semi-skimmed or plant-based milk (e.g., soy) also works.
- Potatoes: Any boiled potatoes, avoid yams or sweet potatoes.
- Butter: Use unsalted butter. Substitute with vegetable oil if needed.