Traditional Scottish Cullen Skink Recipe
A traditional Scottish Cullen Skink is a hearty and satisfying soup featuring smoked haddock and creamy mashed potatoes.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling 2 1/2 cups milk with 1/4 cup parsley sprigs, 1 bay leaf, and 1 pound smoked haddock fillet in a large saucepan. Simmer for 3 minutes, then remove from heat and let infuse for 5 minutes.
-
Remove the haddock and strain the infused milk, discarding the herbs. Finely chop the parsley leaves, setting some aside for garnish.
-
In a separate saucepan, melt 4 tablespoons unsalted butter and cook 1 finely chopped medium onion until translucent, about 5 minutes.
-
Stir in the infused milk and 8 ounces mashed potatoes until the potatoes dissolve and the soup slightly thickens.
-
Flake the cooked haddock into bite-size pieces, discarding bones, then add to the soup.
-
Simmer the soup with the chopped parsley for 5 minutes, ensuring the haddock is warmed through.
-
Season the soup with salt and black pepper to taste.
-
Garnish with reserved parsley leaves and black pepper, then serve.