Scottish Smoked Haddock Soup Recipe

If you’re looking for a cozy, soul-warming dish that brings a little taste of Scotland to your kitchen, then you’re going to adore this Scottish Smoked Haddock Soup Recipe. It’s a traditional Cullen Skink that’s velvety, smoky, and deeply comforting—perfect for chilly days or anytime you want a bit of indulgence without fuss. I absolutely love how this turns out rich and creamy without needing cream, thanks to the magic of smoked haddock and mashed potatoes. Stick with me, and I’ll walk you through every step to get it just right!

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Ingredients You’ll Need

The beauty of this Scottish Smoked Haddock Soup Recipe is in how the ingredients come together effortlessly to create something luxurious and simple. Fresh parsley brings brightness, while mashed potatoes soften the soup, and the smoked haddock—well, that’s the star! When shopping, look for undyed smoked haddock for the best flavor and color.

• Milk: Using full-fat milk here gives the soup a creamy texture without cream.
• Parsley sprigs (leaves and stalks): Fresh parsley is much better than dried for that fresh, herbal note.
• Bay leaf: Adds a subtle depth to the broth that you may not notice overtly but makes a difference.
• Smoked haddock fillet: Choose the best quality, undyed smoked haddock if you can—it’s worth it.
• Unsalted butter: Essential for gently cooking the onions and enriching the soup base.
• Medium onion, finely chopped: Adds sweetness and depth but cook it low and slow to avoid bitterness.
• Mashed potato: Either store-bought or homemade works, it’s what gives the soup that creamy thickness.
• Kosher salt: Salt carefully—smoked fish can be salty on its own.
• Freshly ground black pepper: Adds just the right amount of spice and warmth.
• Crusty bread (optional): A must-have for dipping if you ask me!

Variations

I love that this Scottish Smoked Haddock Soup Recipe invites personal tweaks—I often adjust it depending on what’s in my kitchen or what mood I’m in. You can totally make this your own, and I encourage you to play around!

• Make it Creamier: I sometimes add a splash of cream at the end, which turns it into a silky indulgence perfect for special occasions.
• Herb Switch-Up: Try swapping parsley for chives or dill, which pairs wonderfully with smoked fish.
• Spicy Kick: My family loves a little heat, so I occasionally toss in a pinch of cayenne or smoked paprika.
• Vegetarian Version: Though not traditional, you can substitute smoked haddock with smoked tofu or mushrooms for a smoky veggie twist.

How to Make Scottish Smoked Haddock Soup Recipe

Step 1: Infuse the Milk with Haddock and Herbs

First off, pour your milk into a large saucepan along with the smoked haddock fillet, bay leaf, and parsley sprigs (both leaves and stalks). Bring this mixture slowly to a gentle boil over medium heat, then lower to a simmer for about 3 minutes. Once simmering, remove it from the heat and let it steep for 5 minutes—this infuses that smoky fish flavor subtly into the milk. I learned this step makes a huge difference in flavor; rushing it just doesn’t give that signature depth.

Step 2: Prepare the Base with Butter and Onions

While your fish is infusing, melt the butter in another saucepan over medium-low heat. Add the finely chopped onion and cook gently until soft and translucent—about 5 minutes. Be patient here because you want sweetness without any browning or bitterness. I used to rush this part, but trust me, slow and steady wins the flavor race.

Step 3: Combine Milk Infusion and Mashed Potatoes

Once the infusion time is up, fish out the haddock with a slotted spatula and strain the milk through a fine sieve to remove the herbs and bay leaf. Add this fragrant milk back into the onion and butter, then stir in your mashed potatoes. Keep stirring until the potatoes dissolve into the liquid, creating a rich, velvety soup that thickens nicely. It’s the surprise twist that makes this soup so comforting.

Step 4: Add the Flaked Haddock and Heat Through

Carefully flake the smoked haddock into bite-sized chunks, removing any bones you spot. Gently fold the fish into the soup, then lower the heat to a very gentle simmer. Add the chopped parsley leaves now, and let everything warm through for about 5 minutes. Stir gently to avoid breaking up the fish too much—you want those nice chunky pieces to shine.

Step 5: Season and Serve

Finally, season with kosher salt and freshly ground black pepper to taste. Keep in mind that smoked haddock tends to be salty already, so be cautious with the salt. To finish, I like to sprinkle extra parsley leaves on top and add a fresh grind of black pepper. Serve with warm crusty bread for dunking—and you’re ready to impress!

How to Serve Scottish Smoked Haddock Soup Recipe

Garnishes

I always garnish this soup with fresh parsley leaves because they add a vibrant pop of color and freshness that balances the rich smokiness. A fresh grind of black pepper on top adds little bursts of heat. If you’re feeling extra fancy, a small drizzle of good-quality olive oil or a touch of crème fraîche can elevate it beautifully.

Side Dishes

This soup really shines with just a simple crusty bread, perfect for soaking up every bit of that savory goodness. I sometimes pair it with a light green salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, roasted root vegetables work brilliantly alongside.

Creative Ways to Present

When I serve this Scottish Smoked Haddock Soup Recipe for special gatherings, I like to present it in rustic bowls topped with a parsley sprig and a lemon wedge on the side. It adds color and a fresh aroma. Placing breadsticks or croutons stacked beside the bowl adds lovely texture and makes it feel extra inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 2 days. Because fish soup is delicate, it’s best to eat it fresh, but the flavor holds up surprisingly well if refrigerated properly.

Freezing

Freezing this soup is doable but with a caveat: the texture of the potatoes changes a bit after freezing. If you decide to freeze it, do so without garnishing and consume within 1 month for best flavor. Thaw overnight in the fridge for gentle reheating.

Reheating

Reheat gently on low heat, stirring frequently to prevent the soup from scorching, and be careful not to boil. This helps keep the haddock tender and the soup creamy. I like to add a splash of milk or water if it gets too thick during reheating.

FAQs

Final Thoughts

I used to struggle with smoky fish soups until I discovered the infusion step in this Scottish Smoked Haddock Soup Recipe—it really elevated the depth of flavor without complicating the process. Every time I make it, my family goes crazy for that cozy, creamy warmth, especially when served with crusty bread. If you’re craving something comforting and classic with a taste of Scotland, give this recipe a try—you’ll enjoy every satisfying spoonful as much as I do!

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