Cullen Skink Recipe [Step-by-Step] - Traditional Scottish Soup

Quick Facts

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 5-6 cups
• Key Ingredients: Smoked haddock, potatoes, milk, onions, butter

Why You’ll Love This Recipe

• Easy and Quick: Ready in under 30 minutes, making it ideal for weeknights.
• Rich, Smoky Flavor: Showcases the unique taste of authentic smoked haddock.
• A Taste of Scotland: Experience a true slice of Scottish culinary heritage.
• Naturally Gluten-Free: Perfect for those with gluten sensitivities, with simple, wholesome ingredients.

The Origins Of Cullen Skink

Essential Ingredients For Authentic Cullen Skink

• Smoked Haddock (Finnan Haddie): Prefer undyed smoked haddock for its authentic flavor. If it’s hard to find, yellow-dyed haddock works, though it lacks some of the depth. Other white fish, like smoked cod, can be a substitute, though it will change the flavor slightly.
• Potatoes: Waxy varieties such as Yukon Goldor Maris Piper are ideal. They hold their shape well during cooking and create a creamier texture when partially mashed.
• Milk and Cream: Milk is essential to create the creamy base, while a splash of cream at the end adds richness, though traditional recipes often stick with milk alone.
• Onion: Adds subtle sweetness to balance the smokiness of the haddock. Leeks can be substituted for a slightly milder, sweeter flavor.
• Butter: Used for sautéing the onions and creating a rich base for the soup. Sunflower oil can be substituted for a dairy-free option.
• Fresh Parsley or Chives: Optional, but they add a fresh touch and make for a beautiful garnish.

Sourcing Tips

Equipment Needed

• Large Saucepan: Necessary for evenly cooking the soup.
• Slotted Spoon: Helps gently remove the haddock from the milk without breaking it.
• Potato Masher: Allows you to partially mash the potatoes, giving the soup its ideal texture.
• Wooden Spoon: Essential for stirring without damaging the pan or breaking down the potatoes too much.

How To Make Cullen Skink: Step-by-Step Guide

Poaching The Haddock

• Combine Milk and Haddock: Place the smoked haddock fillets in a large saucepan and add 3 cups of milk, along with a bay leaf if desired.
• Gently Poach: Heat the mixture over medium heat, bringing it to a gentle simmer. Avoid boiling, as this can make the fish tough. Poach for 5-7 minutes until the haddock flakes easily.
• Remove and Flake: Use a slotted spoon to carefully lift the haddock from the milk and set it aside to cool slightly. Once cooled, flake it into bite-sized pieces, checking for bones. Reserve the milk for the soup base.

Preparing The Base

• Sauté the Onions: In the same saucepan, melt 2 tablespoons of butter over medium heat. Add a finely chopped onion (or leek) and sauté for about 5 minutes until translucent, stirring occasionally.
• Add Potatoes and Milk: Add 2 large diced potatoes and the reserved milk from poaching. Bring to a gentle simmer and let the potatoes cook for 10-15 minutes until tender.

Building The Soup

• Mash for Texture: Partially mash the potatoes in the pot to thicken the soup while leaving some chunks intact for texture.
• Add Flaked Haddock and Optional Cream: Return the haddock to the pot and add a splash of cream if desired. Simmer for 2-3 minutes to warm through, taking care not to over-stir.

Final Seasoning And Serving

• Season to Taste: Taste the soup before adding salt, as the smoked haddock may already add saltiness. Add freshly ground black pepper if desired.
• Serve: Ladle the soup into bowls, garnishing with freshly chopped parsley or chives if desired. Serve hot with oatcakes or crusty bread.

Enhancements And Recipe Variations

• Creamier Version: Add ½ cup of cream at the end for an extra-rich texture.
• Chunkier Texture: Add extra diced potatoes or leave some unmashed for a more rustic texture.
• Leeks and Bay Leaves: Add leeks or bay leaves for a twist on the traditional flavor profile.
• Cold-Smoking Alternative: If you’re adventurous, try cold-smoking white fish at home to recreate the authentic smoked flavor.

Common Mistakes To Avoid

• Avoid Boiling the Fish: Boiling can make the fish rubbery and disrupt the soup’s flavor.
• Seasoning Too Early: Taste before seasoning, as smoked haddock’s saltiness varies.
• Using Starchy Potatoes: Stick to waxy potatoes to maintain texture and avoid an overly thick soup.

Serving Suggestions

• Traditional Pairings: Serve with Scottish oatcakes or crusty bread.
• Garnishes: Add fresh parsley or chives for brightness.
• Drink Pairing: Enjoy with a light Scottish ale or sparkling water with lemon.

Nutritional Information And Health Benefits

• Calories: ~386 per serving
• Key Nutrients: Omega-3s, potassium, calcium, and Vitamin D.
• Health Benefits: Supports heart health from Omega-3s and provides dietary fiber from potatoes.

Storage And Reheating Tips

• Refrigeration: Store in the fridge for up to 2 days in an airtight container.
• Freezing: Freeze in a freezer-safe container for up to 3 months.
• Reheating: Gently reheat over low heat; avoid boiling. Add cream only after reheating.

Top Tips For Perfect Cullen Skink

• Poach, Don’t Boil: Keeps fish tender.
• Choose Quality Haddock: For the best flavor, use finnan haddie.
• Check for Bones: Flake carefully to avoid unwanted surprises.

FAQs About Cullen Skink Recipe

What Is The Difference Between Cullen Skink And Other Chowders?

Can I Use Fresh Fish Instead Of Smoked?

How Do I Make Cullen Skink In A Slow Cooker?

Conclusion