Cullen Skink

Cullen Skink

Cullen Skink is a traditional Scottish soup that originates from the town of Cullen in the northeast of Scotland. It’s a creamy and hearty soup made with smoked haddock, potatoes, onions, and leeks, offering a wonderful balance of smoky, savory flavors.

This comforting dish is perfect for chilly days and is a great representation of Scottish culinary traditions.

Here’s a simple recipe for Cullen Skink:

Cullen Skink Recipe

Ingredients:

Smoked haddock: 1 lb (450g) fillets (preferably undyed)

Potatoes: 3-4 medium (peeled and diced)

Leeks: 2 medium (cleaned and sliced)

Onion: 1 medium (chopped)

Garlic: 2 cloves (minced)

Vegetable or fish stock: 4 cups

Milk: 1 cup (whole milk for creaminess)

Butter: 2 tablespoons

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Bay leaf: 1 (optional)

Instructions:

Prepare the Ingredients:

Peel and dice the potatoes. Slice the leeks and chop the onion. Mince the garlic.

Poach the Haddock:

In a large pot, place the smoked haddock fillets. Add enough water to just cover the fish. Bring to a gentle simmer and cook for about 8-10 minutes, until the fish is cooked through and flakes easily.

Once cooked, remove the fish from the pot and set it aside. Retain the cooking liquid, as it will be used as part of the base for the soup.

Cook the Vegetables:

In the same pot, melt the butter over medium heat. Add the chopped onion, leeks, and garlic, and sauté for 5-7 minutes until the vegetables soften and become fragrant.

Add the Potatoes and Stock:

Add the diced potatoes to the pot and stir to combine with the vegetables. Pour in the fish or vegetable stock, along with the reserved cooking liquid from the haddock.

Add the bay leaf, if using, and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.

Flake the Fish:

While the vegetables are simmering, flake the smoked haddock into bite-sized pieces, removing any skin and bones.

Finish the Soup:

Once the potatoes are tender, remove the bay leaf from the pot. Stir in the milk and bring the soup back to a gentle simmer. Add the flaked haddock and cook for an additional 5 minutes to heat the fish through.

Season the Soup:

Taste the soup and season with salt and pepper as needed. The smoked haddock will already add a lot of flavor, so be cautious with the salt.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or oatcakes on the side for a traditional touch.

Tips:

Smoked Haddock: If you can’t find smoked haddock, you can substitute it with other smoked fish like smoked cod or even a combination of smoked fish.

Creaminess: For a richer soup, you can replace some of the milk with cream or use all cream instead of milk.

Stock: If you don’t have fish stock, you can use vegetable stock or chicken stock, but fish stock is ideal for the authentic taste of Cullen Skink.

Cullen Skink is a flavorful and comforting Scottish soup that brings the taste of the sea right to your bowl. The smokiness of the haddock paired with the creamy texture makes this dish a perfect starter or main for a cozy meal. Enjoy it with a slice of fresh bread and a sprinkle of parsley for an authentic experience!