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
Scale
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
