7 Steps to Make Restaurant-Quality Cullen Skink at Home

There’s nothing quite like a steaming bowl of rich, smoky Cullen Skink to warm you from the inside out. This classic Scottish soup, hailing from the small fishing town of Cullen in Moray, is a testament to simple ingredients creating extraordinary flavour. Traditionally made with Finnan haddie (cold-smoked haddock), potatoes, and onions, Cullen Skink is a beautifully creamy and deeply satisfying dish. Its charm lies in its hearty texture and the wonderful smoky notes from the haddock, perfectly balanced by the sweetness of onions and the earthiness of potatoes. It’s more than just a soup; it’s a taste of Scottish heritage. In this recipe, I’ll show you how to create an authentic, restaurant-quality Cullen Skink in your own kitchen, transforming humble ingredients into a truly memorable meal. Let’s get started with some quick info.

Quick Information Table

Ingredients You’ll Need

• 500g (1.1 lbs) undyed smoked haddock fillet, skin on or off
• 1 tablespoon butter
• 1 large onion, finely chopped
• 2 medium potatoes (approx. 400g/14oz), peeled and diced into 1cm cubes
• 500ml (2 cups) whole milk
• 250ml (1 cup) water or light fish/vegetable stock
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• Optional: 50-100ml (1/4 – 1/2 cup) double cream (heavy cream) for extra richness

Equipment Needed

• Large saucepan or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle

Step-by-Step Instructions

1. Poach the Haddock: Place the smoked haddock fillet into the large saucepan. Pour over the milk and water (or stock), ensuring the fish is mostly submerged. Add the bay leaf. Bring gently to a simmer over medium-low heat. Poach for 8-10 minutes, or until the fish is cooked through and flakes easily. Avoid boiling, as this can toughen the fish.
2. Flake the Fish: Carefully remove the haddock from the pan using a slotted spoon, reserving the poaching liquid in the saucepan. Set the fish aside on a plate to cool slightly. Once cool enough to handle, remove and discard any skin and bones, then flake the fish into large chunks.
3. Sauté the Aromatics: In the same saucepan with the reserved poaching liquid (remove the bay leaf for now), melt the butter over medium heat. If there’s not much liquid left after poaching, you might want to use a separate pan for this step and add the reserved milk later. Add the chopped onion and cook gently for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
4. Cook the Potatoes: Add the diced potatoes to the saucepan with the onions. Pour in the reserved poaching liquid (making sure the bay leaf is back in). If needed, top up with a little more water or milk to ensure the potatoes are just covered. Bring to a simmer, then reduce the heat, cover, and cook for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Thicken (Optional) and Combine: Once the potatoes are tender, you can lightly mash some of them against the side of the pot with your spoon to help thicken the soup naturally. Alternatively, remove about a cup of the soup (with potatoes) and blend it before returning it to the pot. Add the flaked haddock back into the soup.
6. Season and Enrich: Stir gently to combine. If using, stir in the double cream. Season with salt and freshly ground black pepper to taste. Be cautious with salt, as the smoked haddock is already salty. Simmer for another 2-3 minutes to allow the flavours to meld and ensure the fish is heated through.
7. Finish and Serve: Stir in the chopped fresh parsley. Ladle the hot Cullen Skink into bowls. Garnish with a little extra fresh parsley and a crack of black pepper.

Pro Tips for Success

• Quality Haddock is Key: Opt for undyed smoked haddock (often paler in colour) for the best, most natural smoky flavour. The bright yellow dyed varieties can sometimes impart an artificial taste.
• Don’t Overcook the Fish: Poach the haddock gently until it just flakes. Overcooking will make it tough and dry. It will cook a little more when returned to the soup.
• Creamy Consistency: For a thicker soup without using cream or blending, simply mash a few of the cooked potato pieces against the side of the pot before adding the fish back. For a smoother, richer soup, a dash of double cream at the end works wonders.
• Make-Ahead & Storage: Cullen Skink tastes even better the next day as the flavours meld. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash more milk if it has thickened too much. Freezing is possible, but the texture of the potatoes may change slightly upon thawing.
• Leek Addition: For an extra layer of flavour, sauté half a finely chopped leek (white and light green parts) along with the onion.

How to Serve and Present

Cullen Skink is traditionally served piping hot, often as a hearty starter or a light main course.

• Accompaniments: The classic pairing is with crusty bread or oatcakes for dipping and soaking up the delicious, creamy broth. A simple green salad can also be a refreshing side.
• Plating: Ladle generously into warm bowls. A simple garnish of freshly chopped parsley or chives adds a touch of colour and freshness. A final grind of black pepper on top is also customary.
• Traditional Feel: Serve in rustic earthenware bowls for an authentic Scottish touch.

Variations to Try

• Cheesy Cullen Skink: Stir in 50g (about 1/2 cup) of grated mature cheddar cheese along with the cream for an extra savoury, cheesy dimension.
• Spicy Cullen Skink: Add a pinch of cayenne pepper or a few dashes of your favourite hot sauce along with the black pepper for a gentle kick.
• Corn and Cullen Skink: Add a small can (around 150g/5oz) of drained sweetcorn along with the potatoes for added sweetness and texture.

FAQ Section

• Q: Can I use frozen smoked haddock?
  A: Yes, you can. Ensure it’s thoroughly defrosted before poaching. Pat it dry with paper towels to remove excess moisture.
• Q: My soup is too thin. How can I thicken it?
  A: You can simmer it uncovered for a little longer to allow some liquid to evaporate. Alternatively, mash some of the cooked potatoes, or make a small slurry with a teaspoon of cornflour mixed with a tablespoon of cold water and stir it in, simmering for a minute or two until thickened.
• Q: What if my soup is too thick?
  A: Simply stir in a little more milk, water, or stock until it reaches your desired consistency.
• Q: Is Cullen Skink gluten-free?
  A: Naturally, the core ingredients (haddock, potatoes, milk, onion) are gluten-free. If you use stock, ensure it’s a gluten-free variety. Always check labels if you have a severe allergy.
• Q: Can I use a different type of fish?
  A: While smoked haddock is traditional, you could experiment with other smoked white fish like cod or pollock, though the flavour profile will change.

Conclusion

There you have it – a simple yet incredibly flavourful Cullen Skink that’s sure to impress. This comforting Scottish soup is perfect for chilly evenings or whenever you crave a taste of wholesome, traditional cooking. The combination of smoky fish, tender potatoes, and creamy broth is truly irresistible.

I encourage you to gather your ingredients and give this recipe a try. It’s a fantastic way to experience a classic dish that has stood the test of time. Share your results in the comments below – I’d love to hear how it turned out for you! For more comforting soup recipes, why not try a classic Scotch Broth or a hearty Lentil Soup or Potato Leek Soup? Happy cooking!