Description
Cullen Skink is a traditional Scottish smoked haddock soup known for its creamy texture and rich, comforting flavors. Made with smoked haddock, milk infused with herbs, buttery onions, and mashed potatoes, this hearty dish is perfect for a cozy meal and is traditionally served with crusty bread.
Ingredients
Scale
Main 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 store-bought or homemade mashed potato (about 1 to 1 1/2 cups)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving (optional)
Instructions
- Gather Ingredients: Collect all the ingredients needed for the soup to ensure a smooth cooking process.
- Infuse Milk and Haddock: In a large saucepan, combine 2 1/2 cups of milk, parsley sprigs (leaves and stalks separated), 1 bay leaf, and 1 pound of smoked haddock fillet. Bring the milk to a gentle boil over medium heat, then lower the heat to a simmer for 3 minutes to gently infuse flavors.
- Steep for Flavor: Remove the pan from heat and let it stand for 5 minutes to deepen the infusion of herbs and haddock into the milk.
- Remove Haddock and Strain Liquid: Use a slotted spatula to carefully remove the haddock from the milk and set aside. Then strain the liquid through a fine mesh strainer, discarding the herbs to ensure a smooth soup base.
- Sauté Onions in Butter: In another large saucepan on medium-low heat, melt 2 ounces of unsalted butter and gently cook the finely chopped onion until translucent, about 5 minutes, making sure not to burn the onions.
- Add Milk and Mashed Potatoes: Pour the infused milk and add the mashed potatoes to the onion-butter mixture. Stir continuously until the potatoes fully dissolve, thickening the soup slightly.
- Add Flaked Haddock: Flake the reserved smoked haddock into bite-sized pieces, removing any bones, and add them into the soup pot.
- Simmer Soup Gently: Lower the heat to a gentle simmer and incorporate the finely chopped parsley. Cook for about 5 minutes until the haddock is warmed through, stirring gently to avoid breaking apart the fish.
- Season and Garnish: Taste and season the soup with kosher salt and freshly ground black pepper, noting that the smoked haddock adds natural saltiness. Garnish with reserved parsley leaves and additional freshly ground black pepper.
- Serve: Serve the Cullen Skink hot, optionally accompanied by crusty bread for dipping.
Notes
- Use undyed smoked haddock for authentic flavor and color.
- Be gentle when simmering the soup to prevent the fish from breaking apart.
- Adjust salt carefully since smoked haddock is naturally salty.
- Mashed potatoes help thicken the soup but can be substituted with potato flour or cream for variation.
- Crusty bread perfectly complements this creamy soup, ideal for soaking up the broth.
Nutrition
- Serving Size: 1 1/4 cups (approximately 1/4 of recipe)
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
