Cullen Skink is a gloriously named and simple Scottish smoked haddock milk-based soup or chowder, which is thickened with potatoes.
This delicious soup will take around an hour to prepare and cook. It reheats well and will serve two as a hearty "main" and four as a starter.
Scottish Smoked Haddock Chowder
Winters in Britain are not particularly harsh, but they are long and fairly miserable, so it shouldn't be a surprise that there are a lot of homely, comforting soups in our food history.
Dishes like broccoli and stilton soup, old fashioned oxtail soup, cock a leekie soup and welsh cawl are wonderful ways to feel cozy on this long grey days.
Cullen Skink is a wonderful Scottish smoked haddock and potato soup or chowder from the northeast coast.
The name features the town that it is from, Cullen. Skink means knuckle or shin because, originally, this recipe would have been made from the knuckle/shin of beef.
Those days are long gone, and it is almost exclusively now made with smoked haddock in keeping with the fishing history of the town of Cullen.
History aside, it is pure comfort food magic. I cook potatoes and leeks in the milk that has been used to steep the haddock.
Then part of the soup is blended to give it a silky smooth texture before flaked smoked haddock is added. It really is outrageously simple, and it tastes stunning!
Frequently Asked Questions
Can I use dyed haddock?
If you wish, the practice of adding dye to smoked haddock originated as a way to change the appearance of the fish to mimic longer smoking times.
For some strange reason, the colour kept becoming more lurid and does not resemble smoked fish at all. It is not really harmful, and the dye adds no flavour, although the chances of dyed smoked fish being good quality are far less.
Can I use other smoked fish?
Yes, whilst this dish is classically made with smoked haddock, any smoked white fish works just as well.
Does the type of potato really matter?
Yes, you want a nice floury potato in this recipe because the starches give this soup its classic creamy texture.
Maris piper or King Edward are the classic British floury potato; in the US you are looking for something like a russet.
Can I make this in advance?
Yes, this soup will sit in the fridge in an airtight container for a couple of days with no problems.
Serving Suggestions
A bowl of soup begs for bread and very little else, and this cullen skink recipe is no different.
I'm not much of a baker, and as a result, I usually pick up whatever bread I fancy from the supermarket.
However, if I were to bake some bread to serve with this smoked haddock chowder, it would be a soda bread. Mainly because it is easy, but it is also wonderfully tasty, and its rustic origins are completely in keeping with this soup.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 18cm or 7" saucepan.
- 20cm or 8" saucepan with a lid.
- Stirring and serving spoons.
- A flat bowl large enough to hold the haddock in a flat layer.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Blender.
Scottish Cullen Skink Recipe Smoked Haddock Soup
Ingredients
- 350 g Skin On Smoked Haddock 12oz
- 500 ml Milk 2 Cups
- 1 Small-Medium Onion 100g
- 1 Bay Leaf
- 1 Medium Leek 150g
- 35 g Butter 2 tablespoon
- 1 Large Potato 300-350g ( Use a floury variety like Maris Piper)
- ⅛ teaspoon White Pepper
- ¼-½ teaspoon Salt Start with a quarter and add more later if required
Instructions
- Cut the onion in half, peel it and then put it in a small (17-18cm or 7") saucepan with the bay leaf and milk, place it on a medium high heat and heat until it is just below boiling point, then pour it over the fish, allow it to sit whilst you prepare the remaining ingredients.
- Clean the leek and then cut it into 1cm (just under ½") thick rounds.
- Heat a 20cm or 8" saucepan over a low-medium heat, melt the butter, then add the leeks, stir to coat, then add a lid and soften without colouring for 7-8 minutes.
- Take half of the onion that was heated in the milk and chop it into a rough 1cm (½") dice. Discard the other half; it has done its job.
- Peel the potato and cut it into a 1cm (just under ½" dice).
- Once the leeks have softened, add the diced potato, onion, salt and white pepper to the pan and give everything a stir.
- Remove the smoked haddock from the milk, pour the milk into the pan, stir then return the lid and cook for 20-25 minutes or until the potato is cooked.
- Whilst the soup base is cooking, remove the skin from the smoked haddock and break it into large flakes, removing any bones as you go.
- Transfer a third to a half of the soup base to a blender, blitz until smooth and return to the pan.
- Add the flaked haddock and cook for a final 5 minutes.
- I like to garnish with fresh dill, but snipped chives are more traditional.