Cullen Skink
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
277 kcal
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Course
Main Course, Soup
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Cuisine
Scottish
Cullen Skink
Description
Cullen Skink involves gently poaching skinned and deboned smoked haddock in warm milk infused with a bay leaf, which imparts subtle herbal notes. Separately, onions and thinly sliced leeks are softened in butter until tender, contributing a sweet and mellow base. Potatoes and some of the poached haddock and milk are combined with water and salt, then cooked together until potatoes are soft enough to blend to a smooth or desired consistency. The remaining fish is added back in chunks to retain texture.
The finished soup has a rich, smoky fish flavor complemented by creamy potato thickness and the gentle sweetness of aromatics. Black pepper and fresh parsley provide a mild seasoning and herbaceous freshness. The method's gradual cooking and blending ensure a comforting warmth and harmonious flavors. Served warm, it pairs naturally with fresh, crusty bread to sop up the creamy broth.
Preparation notes include chopping vegetables finely for even cooking and recognizing that the fish flakes apart during poaching, which is blended or left in pieces for texture variation. Leftovers keep refrigerated for up to two days and reheat gently with added milk if needed to loosen consistency.
Ingredients
- 400 grams smoked haddock 14 oz, skinned and deboned
- 500 ml milk 2 cups, warm, whole
- 1 large bay leaf
- 2 tablespoons butter
- 1 small onion chopped small
- 2 medium leek sliced thinly
- 300 ml water 1 ⅓ cups, room temperature
- ½ teaspoon salt
- 400 grams potato 14 oz or 2 medium, cut into small cubes
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon parsley coarsely chopped, fresh
Instructions
- To a medium saucepan add 400 grams smoked haddock, 1 large bay leaf and 500 ml whole milk and turn heat to medium, then cover and bring to a boil. Once bubbles start to form round the edges and the milk begins to rise, remove from heat, set aside and discard the bay leaf.
- In a separate medium saucepan melt 2 tablespoons butter on medium heat, add 1 small onion and 2 medium leeks (sliced thinly). Cover and cook till softened for around 10 minutes stirring occasionally.
- Pour in 300 ml water, add ½ teaspoon salt 400 grams potatoes and half the poached haddock with all the milk. Cover and cook on a low flame till the potatoes are tender then remove from the heat.
- Blend the soup till smooth or to desired consistency and add the remaining haddock. Taste for seasoning then garnish with ¼ teaspoon freshly ground black pepper and 1 tablespoon fresh parsley (chopped), serve warm with crusty bread.
Notes
- Cut vegetables finely for even, quick cooking.
- Poached smoked haddock flakes into large pieces, which adds texture to the soup.
- Blend the soup to desired smoothness or leave a bit chunky as preferred.
- Serve with crusty bread to complement the creamy soup.
- Store leftovers in a sealed container in the fridge for up to 48 hours.
- Reheat gently on low heat, adding milk as needed to adjust thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 277kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1171mg | 49% |
| Potassium | 694mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1286IU | 26% |
| Vitamin C | 8mg | 9% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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