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
Scale
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
