📝 About This Recipe
Hailing from the fishing town of Cullen on the Moray Firth, this thick, velvety soup is the ultimate Scottish comfort food. It features flakes of cold-smoked haddock nestled in a rich, creamy broth bolstered by earthy potatoes and sweet leeks. It is a masterclass in balancing salty, smoky, and creamy flavors, providing a warming embrace that tastes like the rugged North Sea coast.
🥗 Ingredients
The Poaching Liquid
- 500 grams Smoked Haddock Fillet (undyed, skin-on preferred)
- 500 ml Whole Milk (full fat for richness)
- 2 Bay Leaf (fresh or dried)
- 5-6 Black Peppercorns (whole)
The Soup Base
- 50 grams Unsalted Butter
- 1 large Leek (white and light green parts only, finely sliced)
- 1 small Yellow Onion (finely diced)
- 500 grams Floury Potatoes (such as Maris Piper or Russet, peeled and cut into 1cm cubes)
- 250 ml Fish Stock or Water (high quality)
- 100 ml Heavy Cream (double cream)
- to taste Sea Salt (be careful as the fish is salty)
- 1/2 teaspoon White Pepper (ground)
For Garnish
- 1 small bunch Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place the smoked haddock fillets in a wide saucepan, skin-side up. 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 heat. Once simmering, cook the fish for 3-5 minutes until the flesh is opaque and just beginning 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-mesh 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 and discard the skin and any stray bones. Flake the haddock into large, chunky pieces and set aside.
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5
In a clean, heavy-based pot or Dutch oven, melt the butter over medium-low heat. Add the sliced leeks and onions.
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6
Sauté the leeks and onions for 8-10 minutes until soft and translucent, but do not let them brown. This builds the sweet flavor base.
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7
Add the cubed potatoes to the pot and stir to coat them in the butter. Season with a pinch of white pepper.
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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 15-20 minutes, or until the potatoes are very tender and starting to fall apart.
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10
For a traditional texture, take a potato masher and lightly crush about one-third of the potatoes directly in the pot. This thickens the soup naturally.
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11
Stir in the flaked haddock and the heavy cream. Heat through gently for 2-3 minutes, being careful not to break up the fish flakes too much.
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12
Taste the soup. Add salt only if necessary, as the smoked fish provides significant saltiness. Add more white pepper if desired.
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13
Ladle the thick soup into warmed bowls. Ensure every bowl gets a generous portion of fish and potato chunks.
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14
Garnish with a liberal sprinkling of fresh chives and parsley. Serve immediately.
💡 Chef's Tips
Always use 'undyed' smoked haddock for a natural pale cream color; dyed fish will turn the soup an unappetizing neon yellow. If the soup is too thick, add a splash more milk; if too thin, mash a few more potatoes against the side of the pot. Do not let the soup boil vigorously once the cream and fish are added, or the milk may curdle and the fish will toughen. For an even deeper flavor, make the soup a few hours in advance and reheat gently; the smoky notes develop beautifully over time.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough or traditional Scottish oatcakes. A side of steamed greens or a crisp green salad provides a nice contrast to the richness of the soup. Pair with a glass of chilled, peated Islay Scotch whisky for an authentic Highland experience. A crisp, dry white wine like a Chablis or Muscadet cuts through the creaminess perfectly.