British & Irish · Lunch · Dinner
Cullen Skink
A comforting Scottish soup of smoky flaked haddock, tender potatoes and sweet leek in a creamy milk broth, made lighter with semi-skimmed milk and just a little butter.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 18% · Protein 39%
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Ingredients
For 4 servings- 400 g (2 medium fillets)undyed smoked haddock fillet, skin on
- 2 1/2 cups (600 ml)semi-skimmed milk
- 1 1/4 cups (300 ml)water
- 1 leafbay leaf
- 1 tbsp14 gunsalted butter
- 1 large150 gonion, finely chopped
- 1 medium150 gleek, white and pale green part, sliced
- 3 medium500 gfloury potatoes, peeled and diced 1.5 cm
- 1/2 tspblack pepper, ground
- 1 pinchsalt (optional)
- 3 tbsp10 gfresh flat-leaf parsley, chopped
Steps
- 1
Place the haddock in a wide pan with the milk, water and bay leaf.
- 2
Bring slowly to a gentle simmer and poach for 5-6 minutes, until the fish is opaque and flakes easily (63 °C / 145 °F in the thickest part).
- 3
Lift the fish onto a plate, then pour the poaching liquid through a sieve into a jug and keep it; discard the bay leaf.
- 4
When cool enough to handle, remove the skin and any bones and break the fish into large flakes.
- 5
Melt the butter in a large saucepan over a medium-low heat.
- 6
Add the onion and leek and cook gently for 8 minutes, stirring, until soft but not browned.
- 7
Add the potatoes and the reserved poaching liquid.
- 8
Bring to a simmer, cover and cook for 15 minutes, until the potatoes are very tender.
- 9
Lightly crush about a third of the potatoes against the side of the pan to thicken the soup.
- 10
Return the flaked haddock to the pan and heat gently for 2-3 minutes without boiling.
- 11
Season with the black pepper, then taste and add salt only if needed, as the fish is already salty.
- 12
Stir in most of the parsley and serve scattered with the rest.
Swaps, storage and make-ahead
Swaps
- Use whole milk or replace a splash of the milk with single cream for a richer, more traditional soup.
- Swap the smoked haddock for undyed smoked cod or pollock if haddock is hard to find.
- For a dairy-free version, use an unsweetened soy drink or an oat drink labelled gluten-free, and olive oil instead of the milk and butter.
- Use waxy potatoes instead of floury ones if you prefer the chunks to hold their shape, and crush a few more to thicken.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 2 days, as it contains fish; reheat gently, stirring, until steaming hot. Freezing is not recommended because the milk can split and the potatoes turn grainy.
Make ahead
Chop the onion, leek and parsley up to a day ahead and keep them covered in the fridge; peel and dice the potatoes a few hours ahead and keep them submerged in cold water in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (536 g) | Per 100 g | |
|---|---|---|
| Calories | 354 kcal | 66 kcal |
| Protein | 34 g | 6.3 g |
| Carbohydrates | 38.5 g | 7.2 g |
| of which sugars | 11.9 g | 2.2 g |
| Fiber | 4.1 g | 0.8 g |
| Fat | 7.2 g | 1.3 g |
| of which saturated | 4 g | 0.7 g |
| Sodium | 857 mg | 160 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
