Cooking Lucid
Cullen Skink
Creamy Scottish soup of smoked haddock, potatoes, and onions. Named after the Moray fishing village of Cullen — smoky, hearty, and deeply comforting.
Prep 15 min
Cook 30 min
Total 45 min
Serves 6
Ingredients
Step 1 — Cook the soup
- 1 lb smoked haddock fillets
- 2 lbs potatoes (peeled, diced)
- 1 onion (diced)
- 2 tbsp butter
- 3 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
- Fresh chives
- Salt and pepper
Instructions
- 1
Poach fish and cook potatoes
Poach haddock in milk with bay leaves 8 minutes. Remove fish, flake. In same pot, cook onion in butter, add potatoes and enough water to cover. Simmer 15 minutes until tender.
- 2
Blend and finish
Mash half the potatoes in the pot for thickness. Add flaked fish, remaining milk, and cream. Simmer gently without boiling. Season with salt and pepper.
- 3
Serve
Ladle into bowls and garnish with chives. Serve with crusty bread.
Nutrition per serving: 340 cal · 22g protein · 28g carbs · 18g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
