Cullen Skink
Ingredients
- 16 ounces smoked haddock fillets
- 3 cups whole milk
- 1 leaf bay
- 6 black peppercorns – whole
- 2 tbsp unsalted butter
- 8 ounces onion – finely chopped (~1.5 medium onions)
- 12 ounces russet potatoes – peeled and diced 0.5-inch (~1.5 medium russet potatos)
- 1/2 cup heavy cream
- 1/4 tsp ground white pepper
- kosher salt – to taste
- flat-leaf parsley – chopped (for garnish)
- crusty bread – for serving
Instructions
- 1.
Put the smoked haddock, whole milk, bay leaf, and black peppercorns in a medium pot and bring to a gentle simmer over medium-low heat; poach until the fish just flakes, 4–6 minutes. Lift out the fish to a plate, remove and discard the skin, and flake into large pieces; strain and reserve the poaching liquid.
- 2.
In the same pot, melt the unsalted butter over medium heat and add the onion; cook, stirring occasionally, until soft and translucent without browning, 6–8 minutes.
- 3.
Stir in the russet potatoes and the reserved poaching liquid. Bring to a gentle simmer and cook until the potatoes are tender and easily pierced, 12–15 minutes.
- 4.
Lightly crush some potatoes against the side of the pot to thicken, leaving visible chunks. Return the flaked fish and add the heavy cream; simmer gently until warmed through, 2–3 minutes.
- 5.
Season with ground white pepper and kosher salt to taste; the soup should be creamy and steaming with distinct flakes of fish.
- 6.
Ladle into warm bowls, garnish with flat-leaf parsley, and serve hot with crusty bread.
Cullen Skink is a robust Scottish soup built on the deep smokiness of haddock, the gentle sweetness of onions, and the comfort of tender potatoes. Poaching the fish in milk creates a creamy, briny base that’s rich without feeling heavy, while lightly crushing the potatoes adds body and rustic texture. The result is a bowl that’s both warming and nuanced, with silken flakes of fish suspended in a velvety broth.
The dish hails from Cullen, a fishing town on Scotland’s Moray Firth, and the name “skink” traces to an old Scots term for a shin or shank soup that evolved with local catches. As smoked haddock became abundant along the northeast coast, cooks adapted the method to seafood, creating the version known today. Over time Cullen Skink became a national favorite, appearing in homes and inns across Scotland and celebrated for its straightforward technique and evocative coastal flavor.