British · Soup · SAMPLE RECIPE
Cullen skink · Scottish smoked haddock soup
Smoked haddock, potatoes, and onion in a creamy milk broth. A hearty Scottish soup with a gentle smoky flavor and plenty of tender flakes.
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A NOTE FROM THE KITCHEN
Choose undyed smoked haddock if available.
Use smoked haddock sold for cooking, rather than ready-to-eat smoked fish. Its saltiness varies, so season only after the fish returns to the soup. This home version uses milk and a little cream; bread is an optional accompaniment prepared separately.
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Cullen skink · Scottish smoked haddock soup
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BEHIND THE DISH · Cullen, Scotland
Cullen skink · Scottish smoked haddock soupBeyond the plate.
Smoked haddock gives a simple potato-and-onion soup its unmistakable character.
ORIGINS & EVOLUTION
A soup connected to its town.
Cullen skink is associated with Cullen on Scotland’s Moray coast. Smoked haddock, potatoes, and onion form its recognizable core, with milk providing a pale, comforting broth.
CULTURAL CONTEXT
Smoke instead of a long stock.
The fish brings substantial flavor to a short cooking process. Its flakes remain visible, and a few crushed potatoes can give the soup body without a separate flour thickener.
AT THE TABLE
Gentle heat at home.
We poach the fish first and reserve the flavored milk. The haddock returns near the end, after the potatoes soften, so its texture stays tender. A little cream rounds out this home version.
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