If you’re looking for a cozy, comforting dish that’s bursting with flavor and steeped in Scottish tradition, you’re definitely going to want to try this Scottish Smoked Haddock Soup Recipe. I absolutely love how this soup blends smoky, tender haddock with creamy potatoes and fresh herbs—it feels like a warm hug on a chilly day. Whether it’s a lazy weekend lunch or a special dinner starter, you’ll find yourself coming back to this recipe again and again.
Why You’ll Love This Recipe
- Authentic Scottish Flavor: The smoked haddock gives this soup its rich, smoky soul that you just can’t get from other fish soups.
- Simple Ingredients, Big Impact: You won’t need a fancy grocery list—the magic here is in the quality of a few fresh, straightforward ingredients.
- Quick and Comforting: Ready in about 30 minutes, it’s perfect for busy weeknights without sacrificing hearty, homemade goodness.
- Family Favorite: Every time I make it, my whole crew is asking for seconds—it’s a crowd-pleaser no matter who’s at the table.
Ingredients You’ll Need
This Scottish Smoked Haddock Soup recipe relies on a few simple ingredients that come together beautifully. Don’t skip the smoked haddock—it’s truly the heart of this dish, and look for one that’s not dyed for the best taste. The mashed potatoes add creaminess without needing extra cream, which I find keeps the soup lighter but still satisfyingly smooth.
- Milk: Whole milk works best to create a creamy base that infuses the fish flavor perfectly.
- Parsley sprigs (leaves and stalks separated): Using both stalks and leaves lets you get deep herbal flavor in the broth and fresh brightness as garnish.
- Bay leaf: Adds a subtle, aromatic depth to the soup.
- Smoked haddock fillet: The star ingredient—pick a good-quality smoked haddock for authentic taste, and avoid dyed varieties for natural texture.
- Unsalted butter: Melts into silky richness that complements the fish without overpowering it.
- Onion: Finely chopped for sweetness and body, it softens into the butter for a delicate base.
- Mashed potatoes: Either homemade or store-bought works; this adds thickness and creaminess to the soup without any cream.
- Kosher salt and freshly ground black pepper: Season to taste, but remember the smoked fish is already salty—so salt sparingly.
- Crusty bread: Optional, but trust me, dipping fresh bread into this soup is utterly irresistible.
Variations
I love how versatile this Scottish Smoked Haddock Soup Recipe is—you can easily tweak it to fit your mood or pantry. I often try adding a bit of cream or swapping parsley for chives when guests come over for something a touch more luxurious or different.
- Adding cream: Once, I stirred in a splash of heavy cream at the end for an extra velvety texture, and it was heavenly for a cozy winter night.
- Herb swap: If you don’t have parsley, dill or chives are great fresh herbs to bring out the fish’s flavor in a new way.
- Vegetarian twist: While the fish is key to traditional flavor, I’ve made a seafood-free version using smoked mushrooms and vegetable broth that’s been a hit too.
- Potato options: Depending on what you have, mashed sweet potatoes add a unique sweetness and color to your soup.
How to Make Scottish Smoked Haddock Soup Recipe
Step 1: Infuse Your Milk with Haddock and Herbs
Start by gently combining your milk, the parsley sprigs (leaves and stalks separated), bay leaf, and the smoked haddock fillet in a large saucepan. Bring it to a gentle boil over medium heat, then reduce to a low simmer for about 3 minutes. This lets all those smoky, herbal flavors seep into the milk without scorching. I discovered this trick when I rushed it before, and the soup just didn’t have that mellow depth. After simmering, remove the pan from heat and let it sit for 5 minutes—this resting time is where all the magic happens.
Step 2: Prepare Your Base with Butter and Onion
While your milk is infusing, soften your finely chopped onions in butter over medium-low heat until they’re translucent and sweet—about 5 minutes. Keep an eye on them so they don’t burn, as burnt onions can spoil the flavor. This buttery, oniony base brings balance to the smokiness and richness.
Step 3: Combine Infused Milk and Mashed Potatoes
Strain your infused milk through a fine mesh strainer to catch herbs and any loose flakes of fish, then add this liquid to the butter and onion mixture. Stir in your mashed potatoes until they dissolve and thicken the soup slightly. This step is what makes the soup creamy and luscious without needing cream or flour. I love using leftover mashed potatoes here as a sneaky shortcut!
Step 4: Add the Flaked Haddock and Finish Cooking
Take the smoked haddock from the milk and flake it into bite-sized chunks, being careful to remove any bones. Gently stir the fish into your pot. Lower the heat and simmer gently to warm the fish through, about 5 minutes. Sprinkle in the chopped parsley here for fresh color and flavor. Be gentle with stirring—you want intact flakes, not a mushy soup.
Step 5: Season and Serve
Now for seasoning: add kosher salt and freshly ground black pepper to taste, but remember, the smoked haddock is already salty, so it’s best to add salt cautiously. Garnish with the reserved fresh parsley leaves and some more black pepper for a vibrant, fresh touch. Serve hot with crusty bread on the side for dipping—your friends will thank you!
Pro Tips for Making Scottish Smoked Haddock Soup Recipe
- Gentle Simmering: Keep the heat low when infusing the milk and warming the soup to avoid curdling and to retain smooth texture.
- Choosing Haddock: I learned the hard way that dyed smoked haddock changes the appearance and sometimes taste—opt for natural smoked haddock for authenticity.
- Onion Cooking: Softening the onions slowly in butter draws out their sweetness perfectly—don’t rush this step.
- Avoid Over-Stirring: When adding the haddock, stir gently and minimally to keep those lovely flaky chunks intact.
How to Serve Scottish Smoked Haddock Soup Recipe
Garnishes
I always top this soup with fresh parsley leaves—they add a burst of color and fresh herbal brightness that brightens the smoky flavor beautifully. A twist of freshly ground black pepper right before serving gives it a nice little kick that keeps things lively on your palate.
Side Dishes
Crusty bread is my go-to because nothing beats soaking up this creamy soup with a warm, crunchy bite. Sometimes I’ll serve it with a simple green salad dressed lightly with lemon and olive oil to balance out the richness.
Creative Ways to Present
For special occasions, I like to serve this soup in rustic, individual bowls with a swirl of crème fraîche and a sprinkle of chives on top—it feels elegant but still cozy. Adding a small crispy haddock skin crisp on the side is a fun texture contrast and always gets impressed reactions!
Make Ahead and Storage
Storing Leftovers
After making the Scottish Smoked Haddock Soup, I usually let it cool completely, then store it in airtight containers in the fridge. It keeps well for up to 2 days without losing flavor or texture, which is perfect for a quick lunch the next day.
Freezing
I’ve frozen this soup successfully a couple of times—just make sure it’s well sealed in a freezer-safe container. When thawed, the texture might shift slightly, but a quick stir while reheating brings it back to life nicely.
Reheating
To reheat, I warm the soup gently on the stove over low heat, stirring occasionally to avoid scorching and to keep it creamy. Adding a splash of milk can help if it’s thickened too much in the fridge. Microwaving works too, but do it in short bursts, stirring often.
FAQs
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Can I use a different type of fish instead of smoked haddock?
While smoked haddock gives that distinctive smoky flavor essential to this Scottish soup, you can experiment with other smoked white fish like smoked cod or pollock. However, keep in mind the flavor profile will vary, and the traditional essence might be less pronounced.
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Is this soup naturally gluten-free?
The soup itself is naturally gluten-free if you use gluten-free mashed potatoes and double-check ingredients like butter and broth, if using. Just watch the bread on the side—it’s often not gluten-free unless specially made.
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Can I make this Scottish Smoked Haddock Soup Recipe dairy-free?
You can swap butter for dairy-free margarine or oil, and use a non-dairy milk like oat or almond milk, though it may slightly change the richness and mouthfeel. I recommend trying a small batch first to see how the flavors balance for you.
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How do I ensure the fish doesn’t fall apart when cooking?
Be gentle when stirring in the flaked fish, and keep the heat low during the final simmer. Over-stirring or high heat can break the fish into mush, which changes the texture dramatically.
Final Thoughts
Honestly, this Scottish Smoked Haddock Soup Recipe is one of those dishes I keep coming back to whenever I want comfort food that’s both simple and sophisticated. There’s something so special about the smoky, creamy combination that feels like a little slice of Scotland right in your own kitchen. Give it a try—you’ll soon see why my family and I absolutely adore it. Plus, it’s pretty forgiving, so if you’re new to cooking fish soups, this one’s a wonderful place to start!
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Scottish Smoked Haddock Soup Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 5 to 6 cups (serves 4)
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Description
Traditional Scottish Cullen Skink is a rich and creamy smoked haddock soup infused with milk and fresh herbs. Made with simple ingredients like smoked haddock, onions, mashed potatoes, and parsley, this comforting dish delivers deep, smoky flavors and velvety texture perfect for a warming meal.
Ingredients
Soup Ingredients
- 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
- 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 potato
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving (optional)
Instructions
- Gather Ingredients: Assemble all ingredients to have everything ready for cooking.
- Infuse Milk with Haddock and Herbs: In a large saucepan, combine the milk, parsley sprigs (leaves and stalks separated), bay leaf, and smoked haddock fillet. Heat over medium heat until just reaching a gentle boil, then reduce heat to a low simmer and cook for about 3 minutes.
- Steep Off Heat: Remove the pan from heat and let the mixture steep for 5 minutes to allow the flavors of the haddock and herbs to infuse fully into the milk.
- Remove Haddock and Strain Liquid: Using a slotted spatula, carefully remove the haddock from the milk and set aside. Strain the liquid through a fine mesh strainer to remove the herbs and bay leaf, discarding them.
- Sauté Onions: In another large saucepan set over medium-low heat, melt the unsalted butter and add the finely chopped onion. Cook gently for about 5 minutes until the onions are translucent but not browned to avoid bitterness.
- Add Infused Milk and Mashed Potatoes: Pour the strained, infused milk into the onion and butter mixture. Stir in the mashed potatoes and cook while stirring until the potatoes dissolve and the soup thickens slightly.
- Flake Haddock into Soup: Flake the rested smoked haddock into bite-size pieces, removing any bones, and gently fold it into the soup.
- Simmer with Parsley: Lower the heat to a gentle simmer and add the finely chopped parsley leaves. Warm through for about 5 minutes, being careful not to over-stir to maintain the fish chunks intact.
- Season and Serve: Season the soup to taste with kosher salt and freshly ground black pepper, noting that the smoked haddock adds natural saltiness. Garnish with reserved parsley leaves and additional black pepper. Serve hot with crusty bread if desired.
Notes
- Use undyed smoked haddock for authentic flavor and color in the soup.
- Be gentle when simmering with the fish added to prevent it from breaking apart too much.
- Adjust salt cautiously since smoked haddock is naturally salty.
- Mashed potatoes help thicken the soup; you can use fresh homemade or store-bought varieties.
- Serving with crusty bread is traditional and perfect for dipping.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 220
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
