📝 About This Recipe
Hailing from the fishing village of Cullen on Scotland’s northeast coast, this luxurious smoked haddock soup is the pinnacle of coastal comfort food. It features a velvety, cream-enriched broth packed with tender flakes of undyed smoked fish, waxy potatoes, and sweet sautéed leeks. This dish is a masterclass in balancing smoky, salty, and creamy flavors, making it a robust dinner that warms the soul on even the mistiest of evenings.
🥗 Ingredients
The Fish and Infusion
- 500 grams Smoked Haddock Fillets (un-dyed is preferred for authentic flavor and color)
- 500 ml Whole Milk (full-fat for maximum richness)
- 2 pieces Bay Leaves (fresh or dried)
- 5-6 whole Black Peppercorns (to infuse the poaching liquid)
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 (peeled and cut into 1cm cubes; use a floury variety like Maris Piper or Russet)
- 250 ml Fish Stock or Water (to adjust consistency)
- 100 ml Double Cream (also known as heavy cream)
Garnish and Seasoning
- 1 small bunch Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
- to taste Sea Salt (be cautious as the fish is naturally salty)
- 1/2 teaspoon White Pepper (ground)
- 4 pieces Lemon Wedge (for serving)
👨🍳 Instructions
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1
Place the smoked haddock fillets in a wide saucepan. Pour over the milk and add the bay leaves and peppercorns. Bring to a very gentle simmer over medium-low heat.
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2
Poach the fish for 3-5 minutes until the flesh is opaque and begins to flake easily. Do not overcook. Remove the fish with a slotted spoon and set aside on a plate.
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3
Strain the poaching milk through a fine-mesh sieve into a jug to remove the peppercorns and bay leaves. Reserve this smoky, infused milk for later.
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4
Once the fish is cool enough to handle, remove any skin and bones. Flake the fish into large, chunky pieces and set aside.
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5
In a clean, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and diced onion.
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6
Sauté the leeks and onions for 5-8 minutes until soft and translucent. Do not let them brown; you want them sweet and tender.
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7
Stir in the cubed potatoes, coating them thoroughly in the melted 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 the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes, or until the potatoes are tender and starting to break down at the edges.
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10
For a thicker texture, use a potato masher to lightly crush about one-third of the potatoes directly in the pot. This releases starches that naturally thicken the soup.
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11
Stir in the flaked smoked haddock and the double cream. Heat through gently for 2-3 minutes, taking care not to break up the fish flakes too much.
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12
Taste the soup. Season with white pepper and sea salt if needed (the fish usually provides enough salt, so taste first!).
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13
Ladle the hot soup into warm bowls. Garnish generously with fresh chives and a sprinkle of parsley.
💡 Chef's Tips
Use 'Arbroath Smokies' or high-quality undyed smoked haddock; dyed fish (bright yellow) contains additives and lacks the depth of flavor. Don't over-mash the potatoes; you want a variety of textures from smooth broth to soft chunks. If the soup is too thick, add a splash more milk or stock until you reach your desired consistency. Always poach the fish in the milk first—this is the secret to the deep, smoky base that defines a true Cullen Skink. For an even richer version, you can add a small knob of cold butter right before serving for a glossy finish.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered sourdough or traditional Scottish oatcakes. Pair with a glass of crisp, dry white wine like a Chablis or a lightly peated Scotch whisky. A side of steamed greens or a simple watercress salad provides a fresh contrast to the rich soup. Provide extra lemon wedges on the side to cut through the creaminess with a hit of acidity. Serve in wide, shallow stoneware bowls to keep the soup hot while showcasing the chunky ingredients.