Cullen Skink Scottish Smoked Haddock and Potato Soup
Delight in the classic flavors of Scotland with this hearty Cullen Skink, a traditional smoked haddock and potato soup that promises warmth and comfort in every spoonful. Perfectly balancing tender flakes of smoked haddock with creamy potatoes, sautéed onions, and leeks, this soup is infused with a velvety richness from optional double cream and subtly enhanced by aromatic bay leaf. Ready in just 40 minutes, this Scottish treasure is both simple to prepare and deeply satisfying, making it an ideal choice for chilly evenings or when you crave a taste of authentic Highland cuisine. Garnished with fresh parsley, this dish is as visually appealing as it is delicious. Don't miss out on this iconic Scottish smoked haddock and potato soup recipe, the ultimate comfort food that's guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 400 grams unsmoked or smoked haddock (preferably dyed for color)
- 500 milliliters whole milk
- 300 milliliters water
- 1 large onion, finely chopped
- 1 medium leek, white part only, finely sliced
- 300 grams potatoes, peeled and diced into 1 cm cubes
- 30 grams unsalted butter
- 100 milliliters double cream (optional, for extra richness)
- 1 bay leaf
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Place the haddock in a large saucepan along with the milk, water, and bay leaf. Bring to a gentle simmer over low heat and cook for 5 minutes, or until the fish is just cooked through and flakes easily. Remove the haddock from the liquid with a slotted spoon and set aside. Reserve the cooking liquid.
In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and sliced leek, and sauté for about 5 minutes until soft and translucent, but not browned.
Add the diced potatoes to the pan with the onions and leeks, and pour in the reserved cooking liquid from the fish, making sure to discard the bay leaf. Bring to a gentle simmer and cook for about 10-12 minutes, or until the potatoes are tender.
While the potatoes are cooking, remove the skin and any bones from the haddock, then flake the fish into bite-sized pieces using a fork.
Once the potatoes are tender, use a potato masher to slightly crush some of the potatoes in the soup, which helps thicken the broth while still leaving chunks for texture.
Add the flaked haddock back into the soup, along with the double cream if using. Stir gently to combine and heat through for 2-3 minutes. Season to taste with salt and black pepper.
Serve the Cullen Skink hot, garnished with freshly chopped parsley and a grind of black pepper.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 44.1 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 25.7 mcg | 128% | |
| Calcium | 982 mg | 76% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
