Cullen Skink

Name: Cullen Skink
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb smoked haddock fillets, skinless; 2 cups water; 2 cups whole milk; 2 tbsp butter; 1 medium yellow onion, finely diced; 1.5 lbs Yukon Gold potatoes, cubed; 1/2 cup heavy cream; 1/4 tsp black pepper, ground; 2 tbsp fresh parsley, chopped

A traditional Scottish soup featuring poached smoked haddock, tender potatoes, and sweet onions simmered in a rich milk broth.

40 minEasyServes 4380 cal/serving

BritishSoupStovetopPescatarianHigh ProteinHalal-friendlyGluten-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb smoked haddock fillets, skinless
2 cups water
2 cups whole milk
2 tbsp butter
1 medium yellow onion, finely diced
1.5 lbs Yukon Gold potatoes, cubed
1/2 cup heavy cream
1/4 tsp black pepper, ground
2 tbsp fresh parsley, chopped

Instructions

1

Place 1 lb skinless smoked haddock fillets, 2 cups water, and 2 cups whole milk in a saucepan over medium heat.
2

Simmer for 5 minutes until the fish reaches an internal temperature of 145F, then remove the fish, flake it into pieces, and set aside the milk liquid.
3

Melt 2 tbsp butter in a large pot over medium heat and sauté 1 medium finely diced yellow onion for 5 minutes until translucent.
4

Add 1.5 lbs cubed Yukon Gold potatoes and the reserved milk liquid to the pot, cover, and simmer for 15 minutes until tender.
5

Roughly mash half of the potatoes against the side of the pot, then stir in 1/2 cup heavy cream, flaked smoked haddock fillets, and 1/4 tsp ground black pepper.
6

Ladle into warm bowls and garnish with 2 tbsp chopped fresh parsley.

Questions

Can I make Cullen Skink dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 2 tbsp butter, 1/2 cup heavy cream. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Cullen Skink keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Cullen Skink?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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