A delicious soup with a distinctive smoked flavor that originated in Cullen, a small coastal town in the north of Scotland.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds smoked haddock fillets, undyed
- 2 ½ cups milk
- 2 large baking potatoes, peeled and diced
- 1 large onion, finely chopped
- ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
- Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 2 g |
| Sodium | 1207 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I added a 1/2 cup more of milk and when it was cooked after tasting it, heavily added seafood seasoning. I didn’t blend it or add basil. It was creamy, chunky and tasty.
I couldn’t find smoked so I used regular and added Worcestershire sauce and garlic. I also added a mix of muenster and asiago cheese as garnish. It was really good.
Fantastic. I will add pickles next time. The fish needs less than 15 min to be done and I have added extra milk.
Second time making it, and I really bastardized it this time. Using what was on hand, I used 1.5 lbs of tilapia, 2 cans of evaporated milk, some leftover potatoes from St. Patrick’s Day, and most of an onion that was getting ready to sprout. Nevertheless, it turned out quite well! Needs some salt, but otherwise it was delicious. As pleasant a soup as the proper one I had in Cullen itself, even if not at all authentic. Scorched the milk pretty badly on the bottom of my pot, though. Don’t forget to keep stirring!
This is so simple, and incredible! Simplicity is beauty. I used smoked salmon in place of the haddock, whole milk, and three cloves of garlic chopped and added raw at the blender stage. I will do this again and again. Smoked trout? Use haddock, but add leeks? Hmm…
Everyone who really tried this in my family loved it. Granted we made some modifications. We used flounder and smoke favoring. We also added about 1/4 cup olive oil and 1/2 cup cheddar cheese. This was still amazing and fairly simple.
Absolutely top class, great recipe, I must say the best I ever had was on a trip back to Scotland. We stayed at the Cuillin Hills Hotel on Skye, the chef’s Cullen Skink was to die for,,,I can still taste it. This recipe is very close, I believe the difference could be rich cream in the chef’s recipe. How I wish I could buy smoked haddock here in central B.C. no such thing available and although I have persevered there really is no substitute at all.
We made this dish identically over here in Maine, but call it haddock stew instead. This is just how it should be made – simple, and it’s the best comfort food you can think of! At least for us on the North Atlantic coast!
perfect
Very good. I wasn’t able to find undyed herring, but it didn’t make any difference. I added a little buttermilk for a bit of a ‘twang.’ Thanks!