Description
Traditional Scottish Cullen Skink is a rich and creamy smoked haddock soup infused with milk and fresh parsley. This hearty dish combines gently cooked smoked haddock, buttery onions, and smooth mashed potatoes to create a comforting, flavorful soup perfect for a warming meal.
Ingredients
Scale
Soup Base
- 2 1/2 cups milk
- 1/4 cup parsley sprigs, leaves and stalks separated, more leaves for garnish
- 1 bay leaf
- 1 pound smoked haddock fillet, preferably not dyed
Other Ingredients
- 2 ounces (4 tablespoons) unsalted butter
- 1 medium onion, finely chopped
- 8 ounces store-bought or homemade mashed potato, about 1 to 1 1/2 cups
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving (optional)
Instructions
- Gather Ingredients: Collect all ingredients required for the soup to ensure a smooth cooking process.
- Infuse Milk with Haddock and Herbs: In a large saucepan, combine the milk, parsley sprigs (separating leaves and stalks), bay leaf, and smoked haddock fillet. Bring the mixture to a gentle boil over medium heat. Once boiling, lower the heat to a gentle simmer and maintain for about 3 minutes. Remove from heat and allow it to infuse for 5 minutes to deepen flavors.
- Prepare Parsley Leaves: Finely chop the reserved parsley leaves for later garnish and flavor addition.
- Remove Haddock and Strain Liquid: Using a slotted spatula, take the smoked haddock out of the milk and set aside. Strain the milk through a fine mesh strainer to remove herbs and remaining solids, discarding the herbs.
- Sauté Onion in Butter: In another large saucepan over medium-low heat, melt the unsalted butter and add the finely chopped onion. Cook gently until the onions become soft and translucent, about 5 minutes, taking care to avoid burning them.
- Add Infused Milk and Mashed Potatoes: Pour the strained, infused milk into the saucepan with the onions and butter. Stir in the mashed potatoes until fully dissolved and the soup thickens slightly.
- Add Flaked Haddock: Flake the smoked haddock into bite-sized chunks, removing any bones. Gently add the fish to the soup.
- Simmer and Final Seasoning: Lower the heat to a gentle simmer. Add chopped parsley leaves and cook until the fish is heated through, approximately 5 minutes. Handle carefully to maintain fish chunk integrity. Season with kosher salt and freshly ground black pepper to taste, being cautious with salt due to the inherent saltiness of the haddock.
- Garnish and Serve: Ladle soup into bowls and garnish with reserved parsley leaves and additional freshly ground black pepper. Serve warm accompanied by crusty bread if desired.
Notes
- Use high-quality smoked haddock, preferably undyed, for authentic flavor.
- Be gentle when stirring after adding the fish to avoid breaking it up too much.
- The mashed potatoes act as a natural thickener; adjust quantity to desired soup consistency.
- Parsley stalks are used for infusion but discarded to avoid texture in the final soup.
- Serve with crusty bread to complement the creamy texture of the soup.
Nutrition
- Serving Size: 1.25 cups (approximate)
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 55mg
