If you’ve ever wanted to cozy up with a bowl of authentic, soul-warming soup that’s both hearty and delicately flavorful, let me introduce you to my Scottish Cullen Skink Recipe. This traditional Scottish smoked haddock soup has a velvety texture and a smoky depth that’s just irresistible. Whether you’re making this for a chilly evening or impressing friends with something a little different, you’ll find this recipe both straightforward and absolutely delicious.
Why You’ll Love This Recipe
- Authentic Flavors: The smoked haddock creates a rich, smoky base that truly transports you to Scotland’s coasts.
- Simple Ingredients: Using pantry staples and fresh parsley, this recipe keeps things easy yet elegant.
- Comfort Food Classic: It’s creamy, filling, and perfect for chilly days or casual dinners.
- Quick to Make: With just about 30 minutes, you’ll have a comforting soup that tastes like you spent hours simmering.
Ingredients You’ll Need
The beauty of this Scottish Cullen Skink recipe is in the simplicity and quality of the ingredients. Fresh smoked haddock is the star here, and the parsley and bay leaf give just the right herbal touch without overpowering the fish’s delicate smokiness.
- Milk: I prefer whole milk for creaminess, but you could try a mix with cream if you want it richer.
- Parsley sprigs: Leaves and stalks are used separately for flavor infusion and garnish, don’t skip the stalks in the cooking liquid!
- Bay leaf: Adds that subtle earthy note; just remember to remove it before serving.
- Smoked haddock fillet: Make sure it’s smoked naturally and not dyed; the flavor difference is night and day.
- Unsalted butter: This adds depth and richness; salted butter would make seasoning tricky here.
- Onion: Finely chopped to melt into the soup and add subtle sweetness.
- Mashed potatoes: Using either homemade or store-bought, they naturally thicken the soup and add comfort-food vibes.
- Kosher salt: Use sparingly since the smoked fish adds saltiness.
- Freshly ground black pepper: To finish with a gentle kick and balance the flavors.
- Crusty bread: Optional, but I highly recommend it for dipping!
Variations
While I love sticking to tradition with this Scottish Cullen Skink recipe, I’ve occasionally played around with a few tweaks to suit different tastes or what’s on hand. Feel free to make it your own!
- Variation: I sometimes use a bit of smoked trout instead of haddock — it gives a similar smoky flavor but a slightly different texture that my family enjoys.
- Vegetarian Option: Swap the fish for smoked smoked mushrooms and vegetable broth, and you’ll get that smoky, earthy vibe without seafood.
- Herbal Twist: Adding a touch of fresh dill along with parsley can add a bright, fresh note.
- Thicker Soup: Adding a little more mashed potato creates an even creamier texture if you like it hearty.
How to Make Scottish Cullen Skink Recipe
Step 1: Infuse the Milk with Haddock and Herbs
Start by combining your milk, parsley sprigs (keeping the leaves and stalks separate), bay leaf, and the smoked haddock fillet in a large saucepan. Bring this gently to a boil over medium heat, then reduce it to a low simmer for about 3 minutes. You’re basically coaxing all those smoky, herbal flavors into the milk without overcooking the fish. After simmering, take the pan off the heat and let it steep for 5 more minutes—this resting time is key to extracting deep flavor without toughening the fish.
Step 2: Prepare the Onion Base
While the milk and fish are infusing, finely chop your onion. In a clean, large saucepan over medium-low heat, melt the butter and cook the onion gently until translucent—about 5 minutes. Be patient here; you want the onions soft and sweet, not browned or burnt, which can throw off the delicate balance of the soup.
Step 3: Combine and Thicken the Soup
Next, strain the infused milk through a fine sieve to remove the herbs and fish bones, then add this liquid to your onion-butter mix. Stir in your mashed potatoes until they dissolve nicely, thickening the soup to that signature creamy consistency. This step is where the soup takes shape, so keep stirring gently to avoid lumps.
Step 4: Add the Haddock and Finish Cooking
Remove the haddock from the infusion liquid and flake it carefully into bite-sized chunks, watching out for any bones. Add those tender flakes back into the soup, along with the finely chopped parsley leaves. Simmer gently for about 5 minutes to warm everything through, but don’t over-stir or you’ll break up your fish pieces too much. Taste and season with kosher salt and freshly ground black pepper, keeping in mind the natural saltiness from the smoked fish.
Step 5: Serve with Love
Garnish your beautiful Scottish Cullen Skink with some extra fresh parsley leaves and a crack of black pepper. Pairing it with a slice of crusty bread is my favorite way to enjoy every drop of this smoky, creamy soup—perfect for dunking.
Pro Tips for Making Scottish Cullen Skink Recipe
- Choose Quality Haddock: I’ve learned the hard way that dyed smoked haddock can give an artificial flavor and color, so stick to natural smoked when possible for the best results.
- Gentle Cooking is Key: Overcooking the fish will make it rubbery; keep the heat low and be patient.
- Use Cold Mashed Potatoes: I discovered that adding cold mashed potatoes helps prevent lumps and thickens the soup evenly.
- Don’t Skip the Infusion Step: Letting the milk and fish steep off the heat really brings out those deep smoky, herbal notes that define Cullen Skink.
How to Serve Scottish Cullen Skink Recipe
Garnishes
Parsley is my go-to garnish, and I always add a little extra black pepper on top for that fresh peppery kick. Sometimes, I like to sprinkle just a pinch of smoked paprika to underscore the smoky notes even more—it’s subtle but lovely. A tiny swirl of cream or a drizzle of good olive oil can add a touch of richness if you’re feeling indulgent.
Side Dishes
Crusty sourdough or a buttery oatcake on the side pairs wonderfully—something sturdy enough to soak up the luscious broth. For a light contrast, a simple crisp green salad with lemon vinaigrette balances the richness of the soup.
Creative Ways to Present
For special occasions, I sometimes serve this soup in rustic ceramic bowls with a small sprig of fresh parsley perched delicately on top. Putting a hunk of bread on a wooden board alongside the bowl enhances the cozy, homey feel. If you’re having guests, consider a little drizzle of chili oil or a few microgreens for a modern twist.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and the flavor actually deepens overnight. Just be sure to keep it chilled and consume within 2 days for the best taste and safety.
Freezing
Freezing works okay, but since the soup is cream and potato-based, texture might change slightly. I freeze in portion-sized containers and thaw overnight in the fridge. Stir well before reheating to help bring back its creamy texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and breaking up the fish too much. Avoid microwaving if possible, as it can separate the soup’s creamy texture.
FAQs
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Can I use a different type of fish for Cullen Skink?
Traditionally, smoked haddock is used because of its distinctive flavor and texture. You could experiment with smoked cod or smoked trout, but the taste will vary. Avoid non-smoked fish as it won’t capture that signature smoky profile.
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Is it okay to use pre-made mashed potatoes?
Absolutely! Using store-bought mashed potatoes saves time and still works wonderfully to thicken the soup. Just make sure they’re plain, without added flavors or seasonings that might clash.
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Can I make this recipe dairy-free?
Yes, you can substitute the milk and butter for plant-based alternatives like oat milk and vegan butter. The flavor will shift slightly but remain delicious, especially if you use smoked fish carefully to balance richness.
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How do I avoid fish bones in the soup?
When flaking the smoked haddock, take your time and check carefully for bones, especially the small ones. Using a fish bone tweezer helps, and straining the milk infusion also keeps the broth free from loose bones.
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What wine pairs well with Cullen Skink?
I love pairing this soup with a crisp white like a Sauvignon Blanc or a light unoaked Chardonnay that complements the smoky flavors without overpowering them.
Final Thoughts
This Scottish Cullen Skink recipe holds a special place in my heart—it’s comfort wrapped in every spoonful and an easy way to bring a taste of Scotland’s rich culinary tradition to your table. Whether you’re a beginner or a seasoned home cook, I promise this recipe is approachable, satisfying, and downright delicious. Give it a whirl next time you want to impress or simply treat yourself, and I bet it’ll quickly become one of your go-to cozy meals.
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Scottish Cullen Skink Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 5 to 6 cups (4 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Description
Traditional Scottish Cullen Skink is a rich and creamy smoked haddock soup infused with fresh parsley and buttery onions, thickened with mashed potatoes. This comforting dish captures the essence of Scotland’s coastal flavors and is perfect served with crusty bread for a hearty meal.
Ingredients
Soup Base
- 2 1/2 cups milk
- 1/4 cup parsley sprigs (leaves and stalks separated, more leaves for garnish)
- 1 bay leaf
- 1 pound smoked haddock fillet, preferably not dyed
Soup Mixture
- 2 ounces (4 tablespoons) unsalted butter
- 1 medium onion, finely chopped
- 8 ounces (about 1 to 1 1/2 cups) store-bought or homemade mashed potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
To Serve
- Crusty bread, optional
Instructions
- Prepare Ingredients: Gather all ingredients including 2 1/2 cups milk, parsley sprigs with leaves and stalks separated, a bay leaf, smoked haddock fillet, unsalted butter, onion, mashed potatoes, kosher salt, and black pepper.
- Infuse Milk and Haddock: In a large saucepan, combine milk, parsley stalks, bay leaf, and smoked haddock fillet. Bring the milk to a gentle boil over medium heat, then reduce to a low simmer for about 3 minutes. Remove the pan from heat and let it sit for 5 minutes so the flavors infuse thoroughly.
- Remove Fish and Strain Liquid: Use a slotted spatula to remove the haddock from the milk and set aside. Strain the milk mixture through a fine mesh strainer, discarding the herbs and bay leaf, retaining the infused liquid.
- Sauté Onions: In another large saucepan over medium-low heat, melt the unsalted butter and gently cook the finely chopped onion until translucent, about 5 minutes. Take care not to brown or burn the onions.
- Create Soup Base: Add the strained infused milk and mashed potatoes to the sautéed onions. Stir continuously until the mashed potatoes dissolve into the milk, thickening the soup slightly.
- Add Haddock and Parsley: Flake the reserved smoked haddock into bite-size chunks, removing any bones, and add it to the soup mixture. Stir in the finely chopped parsley leaves. Reduce heat to a gentle simmer and cook for about 5 minutes until the haddock is warmed through, being careful not to over-stir to avoid breaking the fish apart.
- Season and Garnish: Season the soup with kosher salt and freshly ground black pepper to taste, keeping in mind that the smoked haddock adds natural saltiness. Garnish with the reserved parsley leaves and additional black pepper if desired.
- Serve: Serve the hot Cullen Skink with crusty bread on the side for a traditional, hearty Scottish meal.
Notes
- Use unsalted butter to control the saltiness of the soup carefully.
- The smoked haddock should preferably not be dyed; this affects the soup’s flavor and authenticity.
- Homemade mashed potatoes add a creamier texture, but store-bought can be used for convenience.
- Be gentle when stirring after adding fish to prevent disintegrating the chunks.
- Crusty bread is optional but highly recommended for dipping and a complete meal.
- Parsley leaves and stalks are used differently: stalks for infusing flavor, leaves for garnish and fresh taste.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
