📝 About This Recipe
Hailing from the fishing village of Cullen on the Moray Firth, this iconic Scottish soup is a masterclass in coastal comfort. It features flakes of high-quality undyed smoked haddock nestled in a velvety, cream-enriched broth with tender potatoes and sweet leeks. It is thick, smoky, and incredibly soul-warming, representing the very best of traditional Highland hospitality.
🥗 Ingredients
The Fish & Poaching Liquid
- 500 grams Smoked Haddock Fillets (undyed and skin-on for best flavor)
- 500 ml Whole Milk (full-fat is essential for richness)
- 2 pieces Bay Leaves (fresh or dried)
- 5-6 whole Black Peppercorns
The Soup Base
- 50 grams Unsalted Butter (high quality Scottish butter if possible)
- 1 large Leek (white and light green parts only, finely sliced)
- 1 small Yellow Onion (very finely diced)
- 500 grams Floury Potatoes (peeled and cut into 1cm cubes (Maris Piper or King Edward))
- 200 ml Fish Stock or Water (to adjust consistency)
- 100 ml Heavy Cream (also known as double cream)
- 1/2 teaspoon Sea Salt (to taste, be careful as fish is salty)
- 1/4 teaspoon White Pepper (ground)
For Garnish
- 1 small bunch Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 wedge Lemon (optional, for a tiny squeeze of brightness)
👨🍳 Instructions
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1
Place the smoked haddock fillets in a wide shallow pan. Pour over the 500ml of milk and add the bay leaves and peppercorns.
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2
Bring the milk to a very gentle simmer over medium heat. Once simmering, cook the fish for 3-5 minutes until it just begins to flake.
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3
Carefully lift the fish out of the milk and place on a plate. Strain the poaching milk through a fine sieve into a jug, discarding the bay leaves and peppercorns. Reserve the milk.
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4
Once the fish is cool enough to handle, remove the skin and any stray bones. Flake the flesh into large, chunky pieces and set aside.
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5
In a large heavy-based pot or Dutch oven, melt the butter over medium-low heat.
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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, coating them thoroughly in the butter and leek mixture.
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8
Pour in the reserved poaching milk and the fish stock (or water). The liquid should just cover the potatoes.
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9
Bring to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes, or until the potatoes are very tender.
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10
For a traditional thick texture, take a potato masher and lightly crush about a third of the potatoes directly in the pot. This releases starch and thickens the soup naturally.
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11
Gently stir in the flaked haddock and the heavy cream. Heat through for 2-3 minutes, being careful not to break up the fish flakes too much.
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12
Taste the soup. Add white pepper and salt if needed—though the smoked fish often provides enough salt on its own.
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13
If the soup is too thick, add a splash more milk or water until it reaches your desired silky consistency.
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14
Ladle into warm bowls and garnish generously with snipped chives and parsley.
💡 Chef's Tips
Always use undyed smoked haddock; the bright yellow dyed versions lack depth and will turn your soup an unappealing color. Don't over-boil the soup once the fish and cream are added, as this can cause the milk to split or the fish to become tough. For an even creamier texture, you can blend a small portion of the leek and potato base before adding the fish back in. If you can't find smoked haddock, smoked cod is a suitable substitute, though the flavor profile will slightly shift. Cullen Skink actually tastes even better the next day after the flavors have had time to develop in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough or traditional Scottish oatcakes. A chilled glass of crisp, dry white wine like a Chablis or a Picpoul de Pinet cuts through the richness beautifully. For a truly authentic experience, pair with a small dram of peaty Islay single malt Scotch whisky. A simple side salad with a sharp lemon vinaigrette provides a nice acidic contrast to the smoky creaminess.