Why You’ll Love this Cullen Skink
Every Scottish food lover needs this authentic Cullen Skink recipe in their collection. I’m obsessed with this creamy haddock soup for good reason. It transforms simple ingredients—smoky fish, potatoes, onions—into pure comfort in a bowl.
What makes it special? The velvety texture achieved by blending those tender potatoes with milk, creating the perfect canvas for flakes of smoked haddock. It’s rustic yet refined, hearty without being heavy.
On chilly evenings, nothing soothes quite like this Scottish classic. Ready in about 30 minutes, it’s quick enough for weeknights but impressive enough for guests.
What Ingredients are in Cullen Skink?
This traditional Scottish soup requires just a handful of simple ingredients that come together to create something truly magical.
The secret to authentic Cullen Skink lies in using undyed smoked haddock, which provides that distinctive smoky flavor without any artificial coloring. Don’t be fooled by its humble ingredient list—each component plays an essential role in building those deep, comforting flavors that make this soup so beloved across Scotland.
- 2 pounds smoked haddock fillets, undyed
- 2½ cups milk
- 2 large baking potatoes, peeled and diced
- 1 large onion, finely chopped
- Ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
When shopping for ingredients, quality matters tremendously.
Try to source the best smoked haddock you can find—it’s the star of the show, after all. If you can’t find undyed haddock, the yellow-tinted version will work in a pinch, but purists might notice the difference.
As for potatoes, starchy baking varieties like Russets work beautifully here, breaking down slightly to help thicken the soup.
And don’t skip the fresh parsley at the end—that pop of green adds both visual appeal and a fresh, herbaceous note that lifts the entire dish.
How to Make this Cullen Skink
Making Cullen Skink starts with the gentle poaching of the fish. In a saucepan over medium heat, combine 2 pounds of undyed smoked haddock fillets with 2½ cups of milk. Let this mixture simmer for about 15 minutes, or until you notice the fish flaking easily when tested with a fork. This slow cooking method allows the milk to become infused with the smoky essence of the haddock, creating a flavorful base for your soup.
Once the fish is done, use a slotted spoon to carefully remove it from the milk and set it aside in a bowl—don’t worry, we’ll be coming back to it shortly.
Now, it’s time to add 2 large peeled and diced baking potatoes and 1 large finely chopped onion to that same haddock-infused milk. This is where the magic happens. Allow these vegetables to simmer in the milk until they’re perfectly tender, which typically takes about 10 minutes.
The potatoes will begin to soften around the edges, releasing their starch into the milk and helping to naturally thicken your soup. Can you imagine the aromas filling your kitchen at this point? Simply divine.
The final steps transform these simple ingredients into something spectacular. Transfer the contents of your pan to a blender (working in batches if your blender isn’t large enough) and blend until everything becomes smooth and creamy.
Return this velvety mixture to your pan, and now it’s time to bring back the star of the show—flake that reserved haddock into the soup with gentle hands. Heat the soup through gently, being careful not to let it boil, as boiling could cause the milk to separate.
When serving, a light seasoning of ground black pepper and a generous sprinkle of 2 tablespoons of chopped fresh parsley not only adds color but brightens the flavors with a fresh herbaceous note.
The result? A bowl of warming Scottish heritage that’s creamy, smoky, and utterly comforting.
Cullen Skink Substitutions and Variations
While the traditional Cullen Skink recipe remains a Scottish treasure, I’ve found that several adaptations can work wonderfully when you’re missing an ingredient or want to put your own spin on this hearty soup.
Can’t find smoked haddock? Smoked cod makes a decent stand-in, or even hot-smoked salmon for a richer flavor profile.
Dairy-free folks, try coconut milk—sounds odd, I know, but the subtle sweetness pairs surprisingly well with the smoky fish.
For a chunkier texture, skip the blending step. Just mash some potatoes against the side of the pot. Instant rustic charm.
What to Serve with Cullen Skink
What exactly should you serve alongside a steaming bowl of Cullen Skink?
I’ve found that crusty sourdough bread makes the perfect companion, ideal for dunking into that creamy, smoky broth.
Oatcakes, a Scottish staple, offer a traditional pairing that honors the soup’s heritage.
For a complete meal, I like to add a simple green salad with a light vinaigrette.
The brightness cuts through the richness of the soup.
And don’t forget a glass of dry white wine or, if you’re feeling authentic, a wee dram of Scotch whisky.
The smoky notes complement the haddock beautifully.
Final Thoughts
After discovering Cullen Skink, I’ve become completely enamored with this Scottish treasure.
There’s something magical about transforming simple ingredients—smoky haddock, potatoes, onions, and milk—into such a deeply satisfying soup.
I love how this recipe honors tradition while remaining accessible to home cooks.
The creamy texture, balanced with chunks of flaky fish, creates the perfect comfort food for cold evenings.
Don’t you think the best recipes are often the simplest?
Whether you’re Scottish by heritage or simply an adventurous eater, Cullen Skink deserves a spot in your recipe collection.
Trust me, your taste buds will thank you.
Cullen Skink: Scotland’s Soul-Warming Haddock Soup
Ingredients
Equipment
Method
- In a saucepan over medium heat, combine the smoked haddock fillets with milk. Simmer for about 15 minutes, until the fish flakes easily when tested with a fork.
- Using a slotted spoon, carefully remove the fish from the milk and set aside in a bowl.
- Add the diced potatoes and chopped onion to the same haddock-infused milk. Simmer until the vegetables are tender, about 10 minutes.
- Transfer the contents of the pan to a blender and process until smooth and creamy. Work in batches if necessary.
- Return the blended mixture to the pan, then gently flake the reserved haddock into the soup.
- Heat through gently, being careful not to let it boil to prevent the milk from separating.
- Season with ground black pepper to taste and serve garnished with fresh chopped parsley.
