Cullen skink is the classic Scottish soup from the Moray Firth: smoked haddock, floury potatoes and onion in a creamy, gently smoky broth. It is a warming lunch after a cold morning outdoors, and it is on the table in 40 minutes. Serves four.

Ingredients

  • 400g undyed smoked haddock fillets
  • 25g butter
  • 1 large onion, finely chopped
  • 1 leek, finely sliced (optional)
  • 500g floury potatoes (such as Maris Piper), peeled and diced
  • 500ml whole milk
  • 300ml water or fish stock
  • 1 bay leaf
  • 3 tbsp double cream
  • Freshly ground black pepper
  • Chopped parsley or chives, to serve

Method

  1. Put the haddock in a wide pan with the milk and bay leaf. Bring to a gentle simmer and poach for 5 minutes until just cooked. Lift out the fish, strain and keep the milk.
  2. Melt the butter in a large pan and soften the onion and leek for 8 minutes without colouring.
  3. Add the potatoes, the water or stock and the poaching milk. Simmer for 15 minutes until the potato is very tender.
  4. Flake the fish, discarding the skin and bones. Lightly crush some of the potato against the side of the pan to thicken the soup.
  5. Stir in the fish and cream and warm through for 2 minutes. Season with black pepper and taste before adding any salt, as the haddock is salty.
  6. Ladle into warm bowls and scatter with parsley or chives.
Creamy Cullen skink with smoked haddock flakes, potatoes and chives, served with oatcakes.

What to serve with cullen skink

Crusty bread, buttered oatcakes or soda bread. A glass of crisp white wine works well too.

Tips

  • Choose undyed, naturally smoked haddock for the best flavour.
  • Do not boil the soup once the cream is in, or it may split.
  • Make it a day ahead; the flavour improves overnight.

FAQs

What is cullen skink?

A thick Scottish soup from the town of Cullen, made with smoked haddock (finnan haddie), potatoes and onion.

Can I freeze cullen skink?

Potato-based soups can turn grainy when frozen, so it is best eaten fresh or refrigerated for up to two days.

Can I use other fish?

Smoked cod or smoked pollock both work, but haddock gives the traditional flavour.

Walk it off first

A hearty meal is best after a good country walk. Here is what we would reach for from 4 Elements Clothing:

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