Cullen Skink
A creamy Scottish soup of undyed smoked haddock, floury potatoes, and whole milk, finished with double cream and flat-leaf parsley.
600g
750ml
400ml
2piece
500g
2piece
40g
60ml
1pinch
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 750ml | — | — | |
| 3 | | 400ml | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 500g | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 40g | — | — | |
| 8 | | 60ml | — | — | |
| 9 | | 1pinch | — | — | |
| 10 | | 15g | — | — |
Lay the haddock fillets skin-side down in the pan.
Undyed smoked haddock fillets · 600 g
Pour the milk over the haddock so it is just submerged.
Whole milk · 750 mlAdd the water to the pan.
Water · 400 mlDrop the bay leaves into the poaching liquid.
Bay leaf · 2 pieceBring the liquid up to a gentle simmer over a medium-low heat and poach the haddock until the flesh is just opaque and flakes easily at its thickest point, about 8–10 minutes.
Lift the haddock fillets carefully out of the pan onto a plate, leaving all the poaching milk behind.
Fish the bay leaves out of the poaching milk and lift them onto the board.
Discard the bay leaves.
Peel the potatoes.
Floury potatoes · 500 g
Peel the onions, halve them through the root and remove the papery outer layers.
White onion · 2 piece
Finely chop the peeled onions into small, even pieces.
Add the butter to the saucepan.
Butter · 40 g
Set the pan over a medium-low heat and let the butter melt until it foams and the foam begins to subside.
Add the finely chopped white onion to the saucepan.
Cook the onion in the butter over a medium-low heat, stirring occasionally, until it is completely soft and translucent but not coloured, about 8 minutes.
Add the diced potato to the saucepan.
Pour all the reserved infused poaching milk into the saucepan over the potato and onion.
Bring the liquid to a gentle simmer and cook uncovered until the potato pieces are completely tender when pierced with the tip of a knife, about 18–20 minutes.
Use two forks to pull the haddock into large, generous flakes, discarding any skin and pin bones you find.
Use a slotted spoon to lift out roughly one third of the potato pieces into a bowl, leaving the rest and all the broth in the pan.
Crush the remaining potato directly in the pan with a potato masher until the broth is thick and creamy, leaving plenty of texture.
Add the flaked smoked haddock to the pan.
Tip the reserved whole potato pieces back into the pan.
Pour in the double cream and stir gently to combine.
Double cream · 60 mlSeason with a good pinch of black pepper — the haddock provides its own salt, so taste before adding any.
Ground black pepper · 1 pinchStir everything together gently and warm the soup over a low heat for 2 minutes until the haddock is heated through and the soup is piping hot — do not let it boil.
Gather the parsley leaves and finely chop them.
Flat-leaf parsley · 15 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Lay the haddock fillets skin-side down in the pan.⏱ 10sResultUndyed smoked haddock fillets |
| 2 | 750 ml | | Pour the milk over the haddock so it is just submerged.⏱ 8sResultHaddock in milkused in step 18 |
| 3 | 400 ml | | Add the water to the pan.⏱ 8sResultHaddock in milk and water |
| 4 | 2 piece | | Drop the bay leaves into the poaching liquid.⏱ 5sResultUndyed smoked haddock fillet and whole milk mixture |
| 5 | — | | Bring the liquid up to a gentle simmer over a medium-low heat and poach the haddock until the flesh is just opaque and flakes easily at its thickest point, about 8–10 minutes.⏱ 10 minResultMilk-poached smoked haddock |
| 6 | Milk-poached smoked haddockstep 5 | | Lift the haddock fillets carefully out of the pan onto a plate, leaving all the poaching milk behind.⏱ 15sResultMilk-poached smoked haddock |
| 7 | — | | Fish the bay leaves out of the poaching milk and lift them onto the board.⏱ 10sResultInfused poaching milk |
| 8 | — | — | Discard the bay leaves.⏱ 5s |
| 9 | 500 g | | Peel the potatoes.⏱ 1 minResultPeeled potatoes |
| 10 | Peeled potatoesstep 9 | | Cut the peeled potatoes into roughly 1.5 cm cubes.⏱ 1 minResultDiced Potatoused in step 17 |
| 11 | 2 piece | | Peel the onions, halve them through the root and remove the papery outer layers.⏱ 20sResultPeeled onion |
| 12 | Peeled onionstep 11 | | Finely chop the peeled onions into small, even pieces.⏱ 1 minResultFinely chopped white onionused in step 15 |
| 13 | 40 g | | Add the butter to the saucepan.⏱ 8sResultButter |
| 14 | — | | Set the pan over a medium-low heat and let the butter melt until it foams and the foam begins to subside.⏱ 1 minResultMelted butter |
| 15 | Finely chopped white onionstep 12 | | Add the finely chopped white onion to the saucepan.⏱ 8sResultMelted butter and finely chopped white onion |
| 16 | — | | Cook the onion in the butter over a medium-low heat, stirring occasionally, until it is completely soft and translucent but not coloured, about 8 minutes.⏱ 8 minResultSoftened onion |
| 17 | Diced Potatostep 10 | | Add the diced potato to the saucepan.⏱ 8sResultSoftened onion and diced potato |
| 18 | Haddock in milkstep 2 | | Pour all the reserved infused poaching milk into the saucepan over the potato and onion.⏱ 10sResultSoftened onion and finely chopped white onion and infused poaching milk |
| 19 | — | | Bring the liquid to a gentle simmer and cook uncovered until the potato pieces are completely tender when pierced with the tip of a knife, about 18–20 minutes.⏱ 20 minResultPotato milk brothused in step 21 |
| 20 | — | | Use two forks to pull the haddock into large, generous flakes, discarding any skin and pin bones you find.⏱ 1 minResultFlaked smoked haddockused in step 23 |
| 21 | Potato milk brothstep 19 | | Use a slotted spoon to lift out roughly one third of the potato pieces into a bowl, leaving the rest and all the broth in the pan.⏱ 20sResultRemaining potato pieces and brothused in step 24 |
| 22 | Remaining potato pieces and brothstep 21 | | Crush the remaining potato directly in the pan with a potato masher until the broth is thick and creamy, leaving plenty of texture.⏱ 30sResultChunky potato broth |
| 23 | Flaked smoked haddockstep 20 | | Add the flaked smoked haddock to the pan.⏱ 10sResultChunky potato broth and flaked smoked haddock |
| 24 | Potato milk brothstep 21 | | Tip the reserved whole potato pieces back into the pan.⏱ 8sResultChunky potato broth and flaked smoked haddock and potato milk broth |
| 25 | 60 ml | | Pour in the double cream and stir gently to combine.⏱ 8sResultPotato milk broth and chunky potato broth mixture |
| 26 | 1 pinch | | Season with a good pinch of black pepper — the haddock provides its own salt, so taste before adding any.⏱ 5sResultPotato milk broth and chunky potato broth mixture |
| 27 | — | | Stir everything together gently and warm the soup over a low heat for 2 minutes until the haddock is heated through and the soup is piping hot — do not let it boil.⏱ 2 minResultSeasoned smoked haddock soupused in step 29 |
| 28 | 15 g | | Gather the parsley leaves and finely chop them.⏱ 30sResultFinely chopped parsleyused in step 30 |
| Total Time | 41 min | ||
- Ladle the hot soup into 4 warmed bowls.
- Scatter the chopped parsley over each bowl and serve immediately.
| Nutrient | Per serving |
|---|---|
| 519kcal | |
| 41g | |
| 22g | |
| 13g | |
| 37g | |
| 13g | |
| 4g | |
| 1,319mg |
Cullen Skink
A creamy Scottish soup of undyed smoked haddock, floury potatoes, and whole milk, finished with double cream and flat-leaf parsley.
What you’ll doYou will poach smoked haddock in milk and water, then use that infused poaching liquid as the base for your soup. While the haddock cooks, you will soften onions in butter, add cubed potatoes, and simmer until tender. You will then flake the cooled haddock, partially mash the potatoes to thicken the broth, recombine everything with cream, and warm through without boiling.
Ingredients
- Undyed smoked haddock fillets600 g
- Whole milk750 ml
- Water400 ml
- Bay leaf2 piece
- Floury potatoes500 g
- White onion2 piece
- Butter40 g
- Double cream60 ml
- Ground black pepper1 pinch
- Flat-leaf parsley15 g