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Cullen Skink

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

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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. 1

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

  2. 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. 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. 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. 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. 6

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

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Questions

What is Cullen Skink?

A traditional Scottish soup featuring poached smoked haddock, tender potatoes, and sweet onions simmered in a rich milk broth. This reference files it under British soup: made on the stovetop, rated easy and about 40 minutes start to finish.

How long does Cullen Skink take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (15 minutes): "Add 1.5 lbs cubed Yukon Gold potatoes and the reserved milk liquid to the pot, cover, and simmer for 15 minutes until tender."

What internal temperature should Cullen Skink reach?

For Cullen Skink, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Can I use a different white fish instead of the haddock in Cullen Skink?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Cullen Skink uses 1 lb smoked haddock fillets, skinless.

Can I make Cullen Skink dairy-free?

Yes. The dairy in Cullen Skink 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 much protein is in Cullen Skink?

One serving (the recipe makes 4) has 28 g of protein in about 380 calories, alongside 30 g carbohydrate and 16 g fat, plus 3 g fiber and 780 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Serve it with

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