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Cullen Skink (Haddock and Potato Soup)

Cullen Skink (Haddock and Potato Soup) — a soup recipe, 11 ingredients.

Soup

contains dairycontains fish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 large (2 lb) smoked haddock, preferably Finny haddock
  • 1 medium onion, finely chopped
  • 1½ pints milk
  • 2 tablespoons butter
  • 8 oz mashed potato
  • Salt
  • Pepper
  • 1 bay leaf
  • Parsley, chopped
  • Water
  • Toast (optional)
Make it lactose-friendly
  • 1½ pints milk → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cover the haddock with water in a shallow pan with skin side down.
  2. Bring to the boil and simmer for 5 minutes, turning once.
  3. Take the fish from the pan and remove the skin and bones.
  4. Flake the fish and return to the stock.
  5. Add chopped onion, bay leaf, salt and pepper.
  6. Simmer for a further 10 minutes.
  7. Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.
  8. Add the milk to the fish stock and bring to the boil.
  9. Add mashed potato to make a rich and thick soup.
  10. Add the fish and check the seasoning—add more if needed.
  11. When serving, add the butter in small pieces so it runs through the soup.
  12. Serve with chopped parsley on top, and toast by the side.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0