Cullen Skink (Scottish Fish Soup)
My take on the traditional Scottish Fish Soup - Cullen Skink. Made using undyed smoked haddock, potatoes, milk and onion.
Ingredients
- 100 g salted butter
- 1 leek finely sliced
- 1 onion finely chopped
- 550 g potatoes unpeeled weight
- 750 ml whole milk
- 500 ml chicken stock or vegetable stock
- 360 g large dyed smoked haddock fillets
- 250 ml double cream heavy cream - optional ingredient
- 10 g fresh chives
- 1 teaspoon salt
Instructions
- Melt 100 g salted butter in a large pan.
- Finely chop 1 onion and 1 leek and add to pan, cook until softened (approx 10-15 minutes).
- Peel 550 g potatoes. Once peeled, weigh out 150g of potatoes, chop into quarters and boil in salted water until soft. Mash or rice these and they’ll be added to the soup at the end to thicken it slightly.
- Chop the remaining potato into 1cm (½) cubes.
- Once the vegetables have softened, add 750 ml whole milk, 500 ml chicken stock, 250 ml double cream (if using) and cubed potatoes. Increase the heat until you achieve a near bubble (not boiling), then reduce to a medium heat and cook for approx 20 minutes.
- Add 360 g large dyed smoked haddock fillets to pan and simmer for 5-10 minutes until cooked and you can break it up into chunks with your spoon
- Mix through mash/riced potatoes and add 1 teaspoon salt
- Finely chop 10 g fresh chives and mix through before serving
Notes
Smoked Haddock: Traditionally, Cullen Skink is made with Finnan haddie, which is undyed smoked haddock. I recommend using undyed smoked haddock rather than the bright yellow dyed variety where possible. Other options include: other smoked white fish like smoked cod, smoked basa, or Arbroath smokies. Alternatively, you can use regular fresh haddock for the fish base and add either a small amount of diced smoked bacon or ham to provide the missing smoky flavour or a dash of liquid smoke.
Potatoes: Some of the potatoes are cubed and cooked in the soup, while 150g are boiled and mashed separately. Stirring the mashed potato through at the end naturally thickens the soup without needing flour etc.
Milk: Whole milk gives the best flavour and creamy consistency. You can use semi-skimmed milk if needed, although the finished soup won't be quite as rich.
Leek & Onion: I use both, but you can use either leek or onion depending on what you have available and your preference. A lot of people will tell you that either/or isn't traditional, but they're both readily available Scottish vegetables, so both get my vote!
Stock: Traditional Cullen Skink doesn't necessarily contain stock, relying instead on the smoked haddock and milk for flavour. I use chicken stock, but vegetable or fish stock can also be used, or you can leave it out for a more traditional version.
Don't Boil the Milk: Once the milk and stock have been added, heat until just about to bubble before reducing the heat. Avoid allowing the soup to vigorously boil.
Smoked Haddock: The haddock only needs around 5–10 minutes to cook. You'll know it's ready when it flakes easily into chunks.
Storage: Store leftovers in an airtight container in the fridge for 4–5 days. Reheat gently on the hob or in the microwave until piping hot throughout.
Freezing: I don't recommend freezing Cullen Skink. As it's predominantly milk-based, freezing and defrosting can affect the texture and consistency.
Nutrition
Calories: 527kcalCarbohydrates: 30gProtein: 25gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 147mgSodium: 1149mgPotassium: 1019mgFiber: 3gSugar: 11gVitamin A: 1614IUVitamin C: 23mgCalcium: 248mgIron: 2mg
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