Cullen Skink soup is a comforting classic of Scottish cuisine, originating from the fishing village of Cullen in Moray. This creamy, smoky soup combines smoked haddock, potatoes, and onions in a milky broth, making it the perfect dish for cold days. Its texture is thick and hearty, ideal as a main course or as a substantial starter.
The smokiness of the haddock imparts a deep, distinctive flavor that is balanced by the mildness of the milk and potatoes. The onion sautéed in butter adds sweetness and an aromatic base. It is an easy soup to prepare with simple ingredients, yet it surprises with its richness of flavor and traditional character.
Ideal for those seeking a comforting soup with a smoky touch and authentic Scottish flavor.
Prep
40 min
Servings
4
In a large pot, melt the butter over medium heat and sauté the chopped onions until softened.
Add the diced potatoes to the pot and pour in the stock. Simmer for about 15-20 minutes until the potatoes are tender.
Place the smoked haddock fillets into the pot on top of the potatoes. Pour in the milk and gently simmer for another 10-15 minutes until the fish is cooked through.
Remove the haddock from the pot and flake it, removing any bones and skin. Return the fish to the pot and mix gently.
Season with salt and pepper according to taste.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread.
