Scottish Cullen Skink

Scottish Cullen Skink is a traditional soup from the North Atlantic island of IONA, known for its rich and creamy texture with hearty chunks of smoked haddock.

Scottish Cullen Skink

Ingredients

  • 1 lb smoked haddock, skin removed
  • 1 onion, finely chopped
  • 2 large potatoes, diced
  • 2 cups fish or vegetable stock
  • 1 cup whole milk (or coconut milk for dairy-free option)
  • 2 tbsp butter (or dairy-free margarine)
  • Salt and pepper to taste

Instructions

  1. Place the haddock in a large pot and cover with cold water. Bring to a gentle simmer and cook for 8-10 minutes until the fish is just cooked. Remove the fish from the water and set aside to cool.
  2. In the same pot, melt the butter and sauté the chopped onion until soft.
  3. Add the diced potatoes and stock to the pot. Simmer for 15 minutes or until the potatoes are tender.
  4. Flake the cooked haddock into large chunks and add to the pot.
  5. Pour in the milk and simmer for another 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Potato masher (optional)

Serving suggestions

Serve with crusty bread or oatcakes for a complete meal.

Tips & tricks

For added flavor, you can add a splash of whisky to the soup before serving.

Cost

$20