Cullen Skink (Scottish Smoked Haddock Soup)
Why this recipe works
- Smoky depth: Poaching the haddock directly in the milk lets the fish season the broth as it cooks.
- Creamy without heaviness: Potatoes soften into the milk and can be lightly crushed for body, keeping the soup substantial but not rich.
- Straightforward method: The recipe relies on gentle heat, simple ingredients and clear visual cues rather than advanced technique.
Get the most out of this recipe
Authenticity notes
- Scottish coastal roots: Cullen skink is strongly associated with Cullen in north-east Scotland, where smoked haddock is the defining ingredient.
- Gentle poaching: The fish is usually poached in the soup base, then flaked back in, which keeps the pieces tender and seasons the broth naturally.
Ingredient notes
- Choose undyed haddock if possible: Undyed smoked haddock gives the soup a clean, natural flavour and avoids the strong colour of dyed fish.
- Use waxy, creamy potatoes: Yukon Gold-style potatoes hold their shape while still softening enough to lightly thicken the broth.
Texture tips
- Keep the milk below a boil: Once the milk is added, use a very gentle simmer and stir now and then so the base stays smooth.
- For a fuller broth: Crush a few tender potato cubes against the side of the pot before returning the haddock.
Make-ahead tips
- Best served freshly made: The soup is at its best soon after cooking, while the haddock is tender and the milk base is smooth.
- Reheat gently: Warm leftovers slowly over a low heat, stirring often, and avoid boiling so the milk does not split and the fish stays delicate.
Equipment you'll need
Ingredients
Instructions
- Halve and finely slice the onion. Peel the potatoes and cut into small, even cubes so they cook quickly.
- Melt the butter in a large pot over a medium-low heat. Add the onion and cook for 8 to 10 minutes, stirring, until soft and sweet but not browned.
- Add the potatoes and pour in the milk. Bring just up to a gentle simmer, stirring now and then so the milk does not catch on the base.
- Lay the smoked haddock in the pot so it is mostly submerged. Poach at a very gentle simmer for 8 to 10 minutes, until the fish is opaque and flakes easily.
- Lift the fish out onto a plate and leave until cool enough to handle. Continue simmering the potatoes for 5 to 8 minutes, until tender when pierced with a knife.
- Flake the haddock into large pieces, discarding any skin and bones. Stir the fish back into the soup and warm gently for 2 to 3 minutes without boiling, then season with black pepper to taste.
Recipe notes
Tips
- Keep the heat low once the milk is in the pot; a gentle simmer prevents splitting and keeps the soup tasting clean.
- For a slightly thicker broth, lightly crush a few potato cubes against the side of the pot before adding the fish back in.
Substitutions
- Replace Whole milk with a mix of 600 ml Whole milk and 300 ml water for a lighter soup.
- Replace Butter with 2 tbsp Olive oil for a dairy-free fat, keeping the rest of the method the same.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often; avoid boiling to prevent the milk splitting and the fish toughening.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Linsensuppe mit Würstchen (German Lentil Soup with Frankfurters)
German lentil soup with frankfurters
Zuppa di Pesce alla Veneziana (Venetian Fish Soup)
Venetian fish soup with mixed seafood in tomato and white wine
Modern Tortilla Soup with Chipotle, Chicken and Avocado
Chipotle chicken soup topped with tortilla strips and avocado
Soupe au Pistou (Vegetable Soup with Basil Sauce)
Vegetable and bean soup finished with basil pistou
Vegan Pasta e Fagioli
Italian vegan bean and pasta soup with tomatoes and herbs
Vegetarian German Cheese Soup (Vegetarische Käsesuppe)
German vegetarian cheese soup with leeks and potatoes
Penne all’Arrabbiata (Spicy Tomato and Garlic Pasta)
Roman penne with spicy tomato sauce, garlic and Pecorino Romano
Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)
Scottish chicken and leek soup finished with prunes
Tarte Flambée with Smoked Salmon and Crème Fraîche
Crisp tarte flambée with smoked salmon, red onion and dill
Turkey Meatball Sub
Turkey meatballs in passata sauce baked in rolls with mozzarella
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Tteokgalbi (Korean Grilled Beef Short Rib Patties)
Korean beef short rib patties with soy, garlic and pear
Gluten-Free Bangers and Mash with Onion Gravy
Gluten-free sausages with mash and onion gravy
Zuurkoolschotel Met Rookworst (Dutch Sauerkraut Casserole with Smoked Sausage)
Mashed potato casserole with sauerkraut and smoked sausage
Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Potato and kale mash topped with smoked sausage
Traditional Beef Cottage Pie
Minced beef and gravy topped with mashed potatoes
Himmel und Erde (Mashed Potatoes with Apples and Sausage)
Mashed potatoes with cooked apples, pork sausages and caramelised onions
Mashed Potato Bowl with Sauerkraut and Bacon
Mashed potatoes topped with sauerkraut, bacon and sautéed onion
You might also like
Gratin Dauphinois Traditionnel (Creamy Potato Gratin)
Creamy French potato gratin with garlic and nutmeg
Fish and Chips (Beer-Battered Fish with Chunky Chips)
Beer-battered white fish served with chunky chips
Baccalà alla Vicentina (Slow-Cooked Salt Cod)
Slow-braised salt cod with onion, anchovy and olive oil
Spanish Chickpea and Tomato Bowl with Spinach
Chickpeas with tomatoes, spinach and smoked paprika
Air Fryer Garlic Herb Lamb
Air-fried lamb with garlic, lemon and herbs.
Streuselkuchen (German Yeasted Crumb Cake)
German yeasted crumb cake with a thick buttery streusel topping
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
