Cullen skink — Scottish smoked haddock soup
A Scottish potato soup with milk-poached smoked haddock, served with crusty bread.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 1 medium onion
- 1 small bunch of parsley
- 400 g potato
- 1 tbsp unsalted butter
- 250 ml whole milk
- 300 ml water
- 1 pinch of ground black pepper
- 1 pinch of fine salt — optional
- 200 g crusty wheat bread
- 250 g cold-smoked haddock fillet, requiring cooking
Preparation
Peel the onion and potatoes. Chop the onion. Wash and chop the parsley for serving. Cut the potatoes into 1 cm cubes. Melt the butter in a saucepan and soften the onion for 8 min without browning. Add potatoes and the measured water. Bring to a simmer and cook for about 15 min until tender.
Use for the recipe: half a small bunch of parsley (prepare 1 small bunch of parsley).
1 medium onionhalf a small bunch of parsley400 g potato1 tbsp unsalted butter300 ml water- knife
- chopping board
- saucepan
- spoon
Meanwhile, put the haddock in another saucepan and add all the milk. Heat gently and poach for about 5 min until opaque and tender. Continue if needed. Lift out with a slotted spoon, keeping all the cooking milk in the pan. Flake the fish and check for bones.
250 ml whole milk250 g cold-smoked haddock fillet, requiring cooking- saucepan
- slotted spoon
- plate
- fork
Pour all the cooking milk and the fish into the potato pan. Heat gently for 5 min without boiling hard, until hot throughout. Add pepper, taste and add the optional salt if needed. Scatter with parsley and serve immediately with bread.
1 pinch of ground black pepper1 pinch of fine salt — optional200 g crusty wheat bread- saucepan
- spoon
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration