Traditional Scottish Cullen Skink Soup: The Ultimate Comfort Food

Ingredients

  • 450g smoked haddock
  • 1 large onion, finely chopped
  • 1 leek, sliced
  • 2 medium potatoes, peeled and diced
  • 50g butter
  • 300ml whole milk
  • 300ml chicken or fish stock
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Steps and instructions

  1. Place the smoked haddock in a large pan, add the milk and gently bring to a simmer. Once it begins to simmer, remove from the heat and set aside to infuse.
  2. In a separate large pan, melt the butter over a medium heat. Add the chopped onion and sliced leek, and sauté until they are soft and translucent but not browned.
  3. Add the diced potatoes to the pan with the onions and leek, then pour in the stock. Bring to a simmer and cook until the potatoes are tender.
  4. Remove the haddock from the milk, reserving the milk. Flake the fish into large pieces, discarding any skin and bones.
  5. Add the flaked fish to the pan with the vegetables and pour in the reserved milk. Stir gently, season with salt and black pepper to taste.
  6. Continue to cook gently until heated through, then ladle into bowls.
  7. Sprinkle with the chopped fresh parsley before serving.

Tools for making

  • Large pan - for simmering the smoked haddock in milk
  • Separate large pan - for sautéing onions, leeks, and cooking potatoes
  • Spatula - for stirring the ingredients
  • Ladle - for serving the Cullen Skink into bowls
  • Chopping board - for preparing the onion, leek, and parsley
  • Knife - for chopping the onion, leek, and parsley

Recipe variations

  • Use a combination of smoked and unsmoked haddock for a more complex flavor.
  • Replace the haddock with another type of smoked fish, such as smoked cod or smoked mackerel.
  • Add a handful of cooked, peeled prawns or shrimp to the soup for added seafood goodness.
  • Include some diced bacon or pancetta for a smoky and savory twist.
  • For a vegetarian version, replace the fish stock with vegetable stock and omit the haddock. Add diced vegetables like carrots, celery, and corn for a hearty vegetable chowder.
  • Add a splash of white wine or a dollop of cream to the soup for extra richness.
  • Garnish with crispy croutons or serve with crusty bread on the side.

Recipe overview

Cullen Skink is a hearty and comforting Scottish soup made from smoked haddock, potatoes, and onions. A traditional dish from the town of Cullen in North East Scotland, it's renowned for its warming and satisfying qualities. This recipe offers a straightforward and authentic approach to creating this classic dish at home. The smoky flavor of the haddock pairs beautifully with the creaminess of the potatoes, making this dish a must-try for seafood lovers. By following the clear step-by-step instructions, you'll be able to bring a taste of Scotland to your kitchen, regardless of your cooking skill level. So, roll up your sleeves and get ready to dive into the process of making your own Cullen Skink. Enjoy this soup with some crusty bread for a fulfilling meal.

Common questions

  1. Can I use fresh haddock instead of smoked haddock? - Yes, you can use fresh haddock if you prefer. However, the smoky flavor of smoked haddock is a key characteristic of Cullen Skink.
  2. Can I substitute the chicken/fish stock with vegetable stock? - Yes, you can use vegetable stock as a substitute if you prefer a vegetarian version of Cullen Skink.
  3. Can I freeze Cullen Skink? - Yes, you can freeze Cullen Skink. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw and reheat gently before serving.
  4. Can I use other herbs instead of parsley? - While parsley is traditional, you can experiment with other herbs such as dill or chives to add a different flavor profile to the dish.
  5. Can I add other vegetables to the recipe? - While traditional Cullen Skink only includes onions, leeks, and potatoes, you can certainly add other vegetables such as carrots or celery if desired.
  6. What can I serve with Cullen Skink? - Cullen Skink is often enjoyed with crusty bread or oatcakes. It can also be served as a starter or alongside a salad for a complete meal.

Serving dishes and utensils

  • Large pan - For simmering the smoked haddock and infusing the milk.
  • Separate large pan - For sautéing the onions, leeks, and cooking the potatoes.
  • Ladle - For transferring the Cullen Skink into bowls.

Origin stories

Hailing from the coastal town of Cullen in North East Scotland, Cullen Skink is a hearty soup that has warmed many a fisherman against the harsh Scottish weather. The term 'Skink' in its name is an old Scottish word for 'essence', pointing towards the rich, smoky flavour infused into the soup by the smoked haddock. The recipe has stood the test of time, being passed down through generations and is now considered a staple of traditional Scottish cuisine. From humble beginnings, this dish has found its way into fine dining establishments, with variations often hailed as the epitome of comfort food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.