Description
Traditional Scottish Cullen Skink is a rich and creamy smoked haddock soup infused with fresh parsley and bay leaf, combined with buttery onions and creamy mashed potatoes. This comforting soup is perfect for a cozy meal and traditionally served with crusty bread.
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 Mix
- 2 ounces (4 tablespoons) unsalted butter
- 1 medium onion, finely chopped
- 8 ounces store-bought or homemade mashed potato (about 1 to 1 1/2 cups)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Serving
- Crusty bread, for serving (optional)
Instructions
- Gather Ingredients: Assemble all ingredients needed for the recipe as listed.
- Infuse Milk: In a large saucepan, combine milk, parsley sprigs (leaves and stalks separated), bay leaf, and smoked haddock fillet. Bring to a gentle boil over medium heat, then reduce to low simmer and cook for about 3 minutes.
- Steep Flavors: Remove the pan from heat and let it sit for 5 minutes, allowing the parsley and haddock to infuse their flavors into the milk.
- Remove Fish and Strain: Use a slotted spatula to remove the haddock from the milk and set aside. Strain the milk through a fine mesh sieve to discard the herbs and bay leaf.
- Sauté Onions: In another large saucepan over medium-low heat, melt butter and add finely chopped onion. Cook gently about 5 minutes until the onions become translucent without browning.
- Add Infused Milk and Potatoes: Pour the strained milk into the onion and butter mixture. Stir in the mashed potatoes until fully dissolved and the soup thickens slightly.
- Flake Haddock: Flake the smoked haddock into bite-size chunks, removing any bones, and add them to the soup.
- Simmer and Add Parsley: Lower heat to gentle simmer, add chopped parsley leaves, and cook for 5 minutes until the haddock is warmed through. Avoid stirring excessively to keep fish pieces intact.
- Season: Season with kosher salt and freshly ground black pepper to taste, keeping in mind the natural saltiness of the smoked haddock.
- Garnish and Serve: Garnish with reserved parsley leaves and additional freshly ground black pepper. Serve hot with crusty bread if desired.
Notes
- Use unsmoked haddock for a milder flavor if preferred.
- Be cautious with salt as smoked haddock is already salty.
- For a thicker soup, use more mashed potatoes.
- Crusty bread makes a perfect accompaniment to soak up the creamy soup.
- Do not over-stir during the final simmer to keep the fish chunks intact.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
