📝 About This Recipe
Hailing from the fishing village of Cullen on the Moray Firth, this iconic Scottish soup is the ultimate comfort in a bowl. It features thick flakes of undyed smoked haddock, tender waxy potatoes, and sweet leeks simmered in a silky, cream-enriched broth. It’s a masterclass in coastal simplicity, offering a smoky, savory depth that warms the soul on a misty Highland afternoon.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock (un-dyed, skin-on fillets preferred)
- 500 ml Whole Milk (full fat for richness)
- 2 pieces Bay Leaf (fresh or dried)
- 5-6 pieces Black Peppercorns (whole)
The Soup Base
- 50 grams Unsalted Butter (high-quality grass-fed butter)
- 1 large Leek (white and light green parts only, finely sliced)
- 1 small Yellow Onion (finely diced)
- 500 grams Potatoes (floury variety like Maris Piper or King Edward, peeled and cubed)
- 250 ml Water or Light Fish Stock (to adjust consistency)
- 100 ml Double Cream (heavy cream)
Seasoning and Garnish
- 1 small bunch Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
- to taste Sea Salt (be careful as the fish is naturally salty)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Place the smoked haddock fillets in a wide saucepan, skin-side down. Pour over the milk and add the bay leaves and peppercorns.
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2
Bring the milk to a very gentle simmer over medium-low heat. Poach the fish for about 5-7 minutes until the flesh is opaque and flakes easily with a fork.
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3
Carefully remove the fish from the milk using a slotted spoon and set aside on a plate to cool slightly. Strain the poaching milk through a fine-mesh sieve into a jug, discarding the solids, and reserve the liquid.
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4
Once the fish is cool enough to handle, remove the skin and any stray bones. Flake the haddock into large, chunky pieces, being careful not to break them up too much.
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5
In a clean, heavy-bottomed pot or Dutch oven, melt the butter over medium heat until foaming.
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6
Add the sliced leeks and diced onion to the butter. Sauté gently for 5-8 minutes until soft and translucent, but do not allow them to brown.
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7
Stir in the cubed potatoes and cook for 2 minutes, coating them thoroughly in the buttery leek mixture.
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8
Pour in the reserved poaching milk and the 250ml of water or fish stock. The liquid should just cover the potatoes.
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9
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are very tender.
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10
Using a potato masher or the back of a wooden spoon, roughly crush about one-third of the potatoes directly in the pot. This releases starch and creates the signature thick, creamy texture of the soup.
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11
Stir in the flaked smoked haddock and the double cream. Heat through gently for 2-3 minutes, but do not let it boil vigorously or the fish may disintegrate.
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12
Taste the soup. Season with black pepper and a pinch of nutmeg. Add salt only if necessary, as the smoked fish provides a significant amount of salinity.
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13
Stir in the fresh parsley and half of the chives.
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14
Ladle the hot soup into warmed bowls, ensuring everyone gets plenty of fish and potato chunks.
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15
Garnish with the remaining fresh chives and an extra crack of black pepper before serving immediately.
💡 Chef's Tips
Always use undyed smoked haddock for an authentic flavor and a clean, creamy color; dyed fish will turn the soup a neon yellow. For a thicker soup, mash more of the potatoes; for a chunkier version, leave them mostly whole. Do not skip the leeks, as they provide a necessary sweetness that balances the heavy smoke of the fish. If the soup feels too thick after mashing, simply add a splash more milk or hot water until you reach your desired consistency. Make this a day in advance if possible; like many stews, the flavors of Cullen Skink develop and deepen overnight.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough bread or traditional Scottish oatcakes. Pair with a glass of crisp, dry white wine like a Chablis or a light Sauvignon Blanc. For a truly Scottish experience, enjoy with a small dram of peated Islay malt whisky on the side. A simple side salad with a sharp lemon vinaigrette helps cut through the richness of the cream and fish. Top with a soft-poached egg for an extra decadent brunch-style presentation.