Description
This Traditional Scottish Cullen Skink is a rich and creamy smoked haddock soup infused with fresh parsley and made hearty with mashed potatoes. Perfect as a comforting starter or a light meal, this classic recipe brings authentic flavors of Scotland to your table using simple ingredients and gentle simmering techniques.
Ingredients
Scale
Soup Base
- 2 1/2 cups milk
- 1/4 cup parsley sprigs, leaves and stalks separated, more leaves for garnish
- 1 bay leaf
- 1 pound smoked haddock fillet, preferably not dyed
Soup Mixture
- 2 ounces (4 tablespoons) unsalted butter
- 1 medium onion, finely chopped
- 8 ounces (about 1 to 1 1/2 cups) store-bought or homemade mashed potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Serving Suggestion
- Crusty bread, for serving (optional)
Instructions
- Gather Ingredients: Collect all ingredients to ensure they are ready and measured for smooth preparation.
- Prepare Infused Milk: In a large saucepan, combine 2 1/2 cups of milk, parsley sprigs with leaves and stalks separated, and 1 bay leaf along with 1 pound of smoked haddock fillet. Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer for about 3 minutes to infuse flavors.
- Infusion Rest: Remove the pan from heat and let it sit, covered, for 5 minutes to allow thorough flavor infusion between the herbs, haddock, and milk.
- Remove Fish and Strain Liquid: Use a slotted spatula to carefully remove the smoked haddock from the infused milk and set it aside. Strain the milk through a fine mesh strainer, discarding the herbs and bay leaf, retaining the flavorful liquid.
- Sauté Onion: In another large saucepan over medium-low heat, melt 2 ounces of unsalted butter, then gently cook the finely chopped onion until translucent, about 5 minutes, taking care not to burn the onion.
- Combine Soup Base: Add the infused milk and the mashed potatoes to the sautéed onions and butter. Stir continuously until the mashed potatoes dissolve completely and the mixture thickens slightly to create a creamy base.
- Add Haddock: Flake the smoked haddock into bite-sized pieces, removing any bones, and fold gently into the soup mixture.
- Simmer with Parsley: Reduce heat to a gentle simmer and add the finely chopped parsley leaves. Cook for about 5 minutes until the haddock is warmed through, being careful not to over-stir to avoid breaking the fish apart.
- Season and Garnish: Season the soup with kosher salt and freshly ground black pepper to taste, keeping in mind that the smoked haddock adds natural saltiness. Garnish with reserved parsley leaves and extra black pepper.
- Serve: Ladle the soup into bowls and serve hot with crusty bread on the side if desired for a complete comforting meal.
Notes
- Be cautious with salt because smoked haddock is naturally salty.
- Use unsalted butter to have better control over seasoning.
- Gently simmer to avoid breaking up the delicate fish flakes.
- Homemade mashed potatoes add creaminess and texture but store-bought ones work well too.
- Crusty bread is optional but recommended for a traditional accompaniment.
Nutrition
- Serving Size: 1 1/4 cups (approximate)
- Calories: 260
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg
