Scottish Cullen Skink

Scottish Cullen Skink: A Rich and Smoky Fish Soup

Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and leeks. This creamy and flavorful dish originates from the fishing town of Cullen and is a warming comfort food.

Ingredients

For 4 servings:

• 300 g smoked haddock, skin removed
• 2 medium potatoes, diced
• 1 leek, sliced
• 1 onion, finely chopped
• 25 g butter
• 500 ml milk
• 500 ml fish stock
• 1 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Preparation

Poaching the Haddock

1. Place the smoked haddock in a pot with the fish stock and bring to a gentle simmer.
2. Poach for 5 minutes, then remove the fish and set aside.
3. Strain and reserve the stock.

Cooking the Vegetables

1. Melt butter in a pot over medium heat.
2. Add onions and leeks, sautéing until soft.
3. Pour in the reserved stock and add the diced potatoes.
4. Simmer for 15 minutes until the potatoes are tender.

Finishing the Soup

1. Flake the haddock into bite-sized pieces and return it to the pot.
2. Stir in the milk and heat gently without boiling.
3. Season with black pepper and garnish with fresh parsley.

Serving

Serve hot with crusty bread for a traditional Scottish experience.

Tips and Variations

• Make it richer: Add a splash of cream for extra indulgence.
• Use different fish: Smoked cod or pollock can be substitutes.
• Enhance the flavor: A touch of nutmeg adds depth to the broth.

FAQ

Can I make Cullen Skink ahead of time?

Yes, but reheat gently to avoid overcooking the fish.

What’s the best smoked fish for Cullen Skink?

Undyed smoked haddock is the traditional choice for authentic flavor.

Can I freeze Cullen Skink?

It’s best eaten fresh, but you can freeze it without the milk and add fresh milk after reheating.

Conclusion

Cullen Skink is a rich and hearty Scottish soup that showcases the deep, smoky flavors of haddock. Try this comforting recipe for a taste of Scotland’s coastal cuisine!