It is a rich, creamy, and hearty soup made primarily with smoked haddock, potatoes, onions, and milk or cream. Cullen skink is often served as a starter, but its hearty nature can make it a comforting main dish, especially during colder months.
Ingredients:
The core ingredients of a classic Cullen skink include:
- Smoked haddock (traditionally “finnan haddie,” a type of cold-smoked haddock)
- Potatoes, typically floury varieties like Maris Piper, to add thickness and creaminess
- Onions or leeks for a savoury base
- Milk or cream for richness
- Butter for sautéing
- Parsley for garnish
- Salt and pepper for seasoning
Cooking Method:
- Poach the smoked haddock: The fish is first poached gently in milk until it becomes flaky and tender. The poaching milk is often reserved to be used later in the soup for added flavour.
- Sauté onions: Onions (or leeks) are softened in butter in a separate pot until translucent and fragrant.
- Cook the potatoes: Diced potatoes are added to the onions and cooked until they begin to soften.
- Combine ingredients: The reserved poaching milk and fish are added to the pot with the potatoes and onions. Some recipes recommend mashing part of the potatoes to thicken the soup, while others keep it chunky.
- Simmer: The soup is gently simmered until the flavors meld together, and the soup becomes thick and creamy.
- Serve: The fish is broken into bite-sized pieces, and the soup is served hot, garnished with chopped parsley. Sometimes a drizzle of cream is added for extra richness.
Variations:
- Some versions of Cullen skink include leeks instead of onions or add more cream for a richer, velvety texture.
- A more modern twist might involve adding smoked bacon or different herbs for extra layers of flavor.
- Traditionally, the soup is kept simple to highlight the natural smokiness of the haddock.
Serving:
Cullen skink is often served with crusty bread to soak up the creamy broth. It is a perfect dish for cold weather, offering warmth and comfort with its thick, smoky flavour profile.
This soup is a beloved part of Scotland’s culinary heritage, celebrated for its robust flavours and simplicity, reflecting the coastal regions where it originated.
