Smoked Haddock Soup

    Smoked Haddock Soup


    8 people made this

    This is a classic Scottish soup called 'cullen skink' because it is from the village of Cullen in Morayshire.

    Serves: 6 

    • 1kg smoked haddock fillets
    • 2 1/2 cups (625ml) milk
    • 2 large baking potatoes, peeled and diced
    • 1 large onion, finely chopped
    • freshly ground black pepper to taste
    • handful chopped fresh parsley for garnish

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. 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.
    2. 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.

    Recently Viewed

    Reviews (1)


    Used different ingredients. 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! - 29 Sep 2008

    Write a review

    Click on stars to rate