Cullen Skink

⏱️ Prep time: 15–20 minutes | Cooking time: 20–25 minutes | Serves: 2

Cullen Skink is a classic Scottish smoked haddock soup – rich, comforting and deeply flavoured with gently poached fish, soft potatoes and sweet onions. This is made perfectly for two and uses our Natural Smoked Haddock (2 x 150g portions), undyed and smoked in-house for exceptional flavour.

Ingredients

• 300g–350g undyed natural smoked haddock (2 x 150g portions)
• 250g floury potatoes, peeled and cut into small chunks
• 1 small onion, finely chopped
• 350ml whole or semi-skimmed milk
• 150–200ml water or light fish stock
• 15g butter
• 1 bay leaf (optional)
• 1 tbsp chopped fresh parsley or chives, to serve
• Salt and freshly ground black pepper

Method

1. Cook the potatoes.
   Place the potato chunks into a pan of cold salted water. Bring to the boil and cook for 10–12 minutes until soft. Drain and set aside.
2. Poach the smoked haddock.
   Put the haddock fillets into a saucepan with the milk, bay leaf and just enough water or stock to cover. Season lightly with black pepper. Bring to a gentle simmer (avoid boiling) and cook for 5–7 minutes until the fish flakes easily.
3. Remove and flake the fish.
   Lift the haddock out with a slotted spoon. Peel off and discard the skin while the fish is still warm (it should come away easily). Strain the poaching liquid into a jug and discard the bay leaf. Once cool enough to handle, flake the fish into large pieces, removing any bones.
4. Cook the onions.
   In a clean pan, melt the butter over a low heat. Add the chopped onion and cook gently for 5–6 minutes until soft but not browned.
5. Build the soup.
   Add the cooked potatoes to the onions, pour in the reserved poaching liquid and bring to a gentle simmer. Lightly mash some of the potatoes with the back of a spoon to naturally thicken the soup.
6. Add the fish and finish.
   Stir in the flaked haddock and warm through for 2–3 minutes until piping hot. Add a splash of extra milk if you prefer it creamier. Taste and season with extra pepper.
7. Serve.
   Ladle into warm bowls, scatter with chives or parsley and serve with crusty bread.

Cook’s tip: Cullen Skink thickens slightly as it sits. If reheating, loosen with a little milk or water and warm gently.