Description
Scottish Cullen Skink is a traditional creamy smoked haddock soup from Cullen, Scotland. This comforting dish combines smoked haddock, potatoes, and onions or leeks with fresh parsley for a hearty soup.
Ingredients
Scale
- 300 g (10.5 oz) smoked haddock (1 large fillet, preferably Finnan Haddie)
- 1 litre (1.5 pints / 4 ¼ cups) semi-skimmed milk (or ½ whole milk / ½ water)
- 1 bay leaf
- Few stalks parsley (keep the leaves for later)
- 1 large onion (or optional leek, white part only), finely chopped
- 500 g (2-3) potatoes
- ½ tablespoon fresh parsley leaves, finely chopped
- Freshly cracked pepper, to taste
- Salt, to taste (optional)
Instructions
- Place the smoked haddock, bay leaf, and parsley stalks into a large saucepan. Pour over the semi-skimmed milk. Cover and poach gently over medium-low heat for about 10 minutes.
- Using a slotted spoon, remove the fish and set it aside on a plate to cool. Add chopped potatoes and onion (or leek) to the milk in the saucepan, cover, and cook gently until the vegetables are soft, approximately 15-20 minutes.
- Once cooled, carefully remove the skin from the haddock and flake the fish into pieces, removing any bones.
- Remove the bay leaf and parsley stalks from the saucepan. Blend about half of the soup to your desired consistency.
- Stir in freshly cracked pepper, flaked smoked haddock, and finely chopped fresh parsley leaves. Heat gently to warm through. Add salt only if needed.
Notes
- This soup is lighter as it uses semi-skimmed milk instead of cream.
- Adjust seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bowl
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg