Description
Traditional Scottish Cullen Skink is a creamy, smoky soup made with smoked haddock, milk, mashed potatoes, onions, and fresh parsley. This comforting dish features tender flakes of haddock infused in a rich broth, thickened with mashed potatoes, and finished with fragrant herbs. Perfect as a warming starter or a light meal, served with crusty bread to soak up the flavorful soup.
Ingredients
Scale
Soup Base
- 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
Sauté
- 2 ounces (4 tablespoons) unsalted butter
- 1 medium onion, finely chopped
Thickener
- 8 ounces store-bought or homemade mashed potato (about 1 to 1 1/2 cups)
Seasoning and Serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving (optional)
Instructions
- Gather Ingredients: Assemble all the ingredients needed for the soup to ensure a smooth cooking process.
- Infuse Milk with Haddock and Herbs: In a large saucepan, combine 2 1/2 cups of milk, parsley sprigs (leaves and stalks separated), 1 bay leaf, and the smoked haddock fillet. Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer for about 3 minutes to infuse flavors.
- Steep Off Heat: Remove the pan from heat and let it sit for 5 minutes. This resting time allows the smoked haddock and herbs to impart their flavors fully into the milk.
- Remove Fish and Strain Liquid: Use a slotted spatula to take the haddock out of the milk and set it aside. Strain the infused milk through a fine mesh strainer to remove the herbs and bay leaf, keeping the flavorful liquid.
- Sauté Onions: In another large saucepan over medium-low heat, melt 2 ounces of unsalted butter. Add the finely chopped onion and cook gently for about 5 minutes until translucent, being careful not to brown or burn the onions.
- Add Infused Milk and Potatoes: Pour the strained, infused milk into the pan with the softened onions. Stir in 8 ounces of mashed potatoes, mixing until the potatoes dissolve completely and the soup thickens slightly.
- Flake Haddock and Add to Soup: Flake the reserved smoked haddock into bite-sized pieces, discarding any bones. Gently add the fish flakes to the soup.
- Simmer with Parsley: Lower the heat to a gentle simmer. Stir in the chopped parsley leaves and cook just until the haddock is warmed through, about 5 minutes. Avoid excessive stirring to keep the fish chunks intact.
- Season: Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper. Be cautious with salt as the smoked haddock already adds saltiness.
- Serve and Garnish: Ladle the soup into bowls, garnish with reserved parsley leaves and additional black pepper. Serve immediately with crusty bread if desired.
Notes
- Use unsmoked or naturally smoked haddock for the best flavor; avoid dyed varieties.
- Homemade mashed potatoes provide a creamier texture but store-bought works well too.
- Do not over-stir the soup after adding fish to prevent the haddock from disintegrating.
- Adjust salt carefully as smoked haddock is naturally salty.
- This soup is best served fresh but can be gently reheated on low heat; add a splash of milk if it thickens too much upon cooling.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
