Go Back
scottish haddock soup recipe

Cullen Skink: Scotland's Soul-Warming Haddock Soup

This authentic Scottish Cullen Skink transforms simple ingredients into a velvety, smoky fish soup that delivers pure comfort in every spoonful. The creamy potato base creates the perfect canvas for tender flakes of smoked haddock, resulting in a dish that's both rustic and refined.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: Scottish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion finely chopped
  • 2½ cups milk
  • 2 tablespoons fresh parsley chopped, for garnish
  • ground black pepper to taste
  • 2 pounds smoked haddock fillets undyed
  • 2 large baking potatoes peeled and diced

Equipment

  • Large saucepan
  • Blender
  • Slotted spoon

Method
 

  1. 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.
  2. Using a slotted spoon, carefully remove the fish from the milk and set aside in a bowl.
  3. Add the diced potatoes and chopped onion to the same haddock-infused milk. Simmer until the vegetables are tender, about 10 minutes.
  4. Transfer the contents of the pan to a blender and process until smooth and creamy. Work in batches if necessary.
  5. Return the blended mixture to the pan, then gently flake the reserved haddock into the soup.
  6. Heat through gently, being careful not to let it boil to prevent the milk from separating.
  7. Season with ground black pepper to taste and serve garnished with fresh chopped parsley.

Notes

For the most authentic flavor, try to source undyed smoked haddock, though the yellow-tinted version will work if necessary. Starchy potatoes like Russets work best as they help thicken the soup naturally.
For a chunkier texture, skip the blending step and simply mash some of the potatoes against the side of the pot.
Serve with crusty sourdough bread or traditional Scottish oatcakes. Leftovers can be refrigerated for up to 3 days but may need additional milk when reheating as the soup thickens over time.