Introduction
Cullen Skink is a traditional Scottish soup that originates from the town of Cullen in Moray, on the northeast coast of Scotland. This hearty and creamy soup is made with smoked haddock, potatoes, and onions, creating a rich and warming dish that’s perfect for cold weather. Often served as a starter or a comforting meal in itself, Cullen Skink is a true taste of Scotland’s coastal heritage.
Ingredients
- 1 lb (450g) smoked haddock, preferably undyed
- 1 large onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 cup (240ml) whole milk
- 1 cup (240ml) water
- 1/2 cup (120ml) double cream (heavy cream)
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Haddock:
- Place the smoked haddock in a large saucepan and cover with the milk and water. Bring to a gentle simmer over medium heat, poaching the haddock for about 10 minutes until it flakes easily with a fork.
- Remove the haddock from the pan, reserving the poaching liquid. Allow the haddock to cool slightly, then flake it into large pieces, removing any skin and bones.
- Cook the Vegetables:
- In a separate large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Make the Soup:
- Pour the reserved poaching liquid into the pot with the onions and potatoes. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Use a potato masher to slightly mash some of the potatoes in the pot, which will help thicken the soup.
- Finish the Soup:
- Stir in the flaked haddock and double cream, heating through gently without boiling. Season with salt and pepper to taste.
- Serve:
- Ladle the Cullen Skink into bowls and garnish with freshly chopped parsley.
- Serve hot, ideally with a slice of crusty bread or oatcakes on the side.