Name: Scottish Cullen Skink Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Scottish
Ingredients: 2 1/2 cups milk; 1/4 cup parsley sprigs, leaves and stalks separated, more leaves for garnish; 1 bay leaf; 1 pound smoked haddock fillet, preferably not dyed; 2 ounces (4 tablespoons) unsalted butter; 1 medium onion, finely chopped; 8 ounces store-bought or homemade mashed potato (about 1 to 1 1/2 cups); Kosher salt, to taste; Freshly ground black pepper, to taste; Crusty bread, for serving (optional)

If you’re craving a hearty, comforting Scottish soup with deep smoky flavors and creamy texture, then you’re in for a treat with this Scottish Cullen Skink Soup Recipe. This traditional dish from Scotland has become one of my all-time favorites because it’s both simple to make and completely satisfying on a chilly day. Stick with me and I’ll walk you through every step so you get the authentic taste that’ll have your family asking for seconds!

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Why You’ll Love This Recipe

Rich, authentic flavor: The smoked haddock infuses the milk, creating a silky broth bursting with traditional Scottish taste.
Simple ingredients: You only need a handful of everyday pantry staples and fresh herbs to make something special.
Comfort food at its best: Creamy, filling, and warming—a perfect match for cold days or anytime you want a cozy meal.
Make ahead friendly: You can prep parts in advance and leftovers reheat beautifully without losing flavor or texture.

A light blue bowl holds a creamy yellow soup with visible chunks of soft vegetables and small green herbs sprinkled on top, giving a fresh look. The soup has a smooth, thick texture with a few dark pepper flakes scattered across its surface. To the right, a larger light blue pot is filled with the same soup, showing the green herbs mixed evenly throughout. On the left side, a white plate carries two pieces of crusty, pale golden bread with a fluffy inside. Next to the plate is a small white dish containing ground black pepper for seasoning. All dishes rest on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 2:3 --v 7 - Scottish Cullen Skink Soup, traditional Scottish soup, smoked haddock soup, hearty seafood soup, easy Scottish Cullen Skink recipe

Ingredients You’ll Need

Each ingredient in this Scottish Cullen Skink Soup Recipe plays a key role—from the smoky haddock to the creamy mashed potatoes. Here’s why they work so well together and a few tips when shopping for them.

Flat lay of a whole smoked haddock fillet with natural skin, a small bunch of fresh parsley sprigs with separated leaves and stalks, a single fresh bay leaf, a medium brown onion unpeeled, a pat of unsalted butter on a white ceramic dish, a small white bowl filled with creamy mashed potatoes, a small white bowl holding whole milk, a small white bowl of kosher salt, a small white bowl containing freshly ground black pepper, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Scottish Cullen Skink Soup, traditional Scottish soup, smoked haddock soup, hearty seafood soup, easy Scottish Cullen Skink recipe

Milk: Whole milk is best for creaminess and to carry the flavors evenly.
Parsley sprigs: Using both leaves and stalks adds layered herbal brightness; reserve some leaves for garnish.
Bay leaf: Classic aromatic that complements the smoky fish and herbs perfectly.
Smoked haddock fillet: This is the star! Try to find unsalted, undyed smoked haddock for the best authentic flavor.
Unsalted butter: Adds richness without overwhelming saltiness; helps gently cook the onions.
Onion: Finely chopped to melt into the base and create a subtle sweetness.
Mashed potatoes: Using creamy mashed potatoes is a classic thickener—either store-bought or homemade works great.
Kosher salt and black pepper: Season carefully, especially salt, because smoked haddock is naturally salty.
Crusty bread (optional): Perfect for dipping—homemade or good-quality store-bought crusty bread rounds out the meal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe as traditional as possible, but sometimes I like to tweak it just a bit depending on what I have on hand or who I’m cooking for. Don’t hesitate to personalize it—it’s how I discovered some tasty alternatives you might enjoy too.

Variation: For a lighter twist, try using low-fat milk—it’s still creamy enough but a bit less rich.
Variation: If you’re not a fan of smoked haddock, smoked cod can be a good substitute, though the soup will be milder.
Variation: Add a splash of cream at the end for extra indulgence, especially if serving for a special occasion.
Variation: For extra texture, sprinkle chopped chives or finely diced leeks instead of parsley leaves as garnish.

How to Make Scottish Cullen Skink Soup Recipe

Step 1: Infuse the Milk with Haddock and Herbs

Start by placing the milk, parsley sprigs (leaves and stalks separated), bay leaf, and smoked haddock fillet into a large saucepan. This infusing step is key—it gently extracts flavor without toughening the fish. Bring it to a gentle boil over medium heat, then reduce to a low simmer for about 3 minutes. Remove the pan from heat and let it sit for 5 minutes so those smoky, herbal flavors really deepen.

Step 2: Prepare the Onion Base

While the milk is infusing, finely chop your onion. In another saucepan, gently melt the butter over medium-low heat and add the chopped onion. Cook slowly for around 5 minutes until the onions become translucent and soft, but watch closely to avoid browning or burning—that would throw off the delicate balance of flavors.

Step 3: Combine and Thicken the Soup

Remove the haddock with a slotted spatula and strain the infused milk through a fine mesh sieve to discard herbs. Add the warm infused milk to the onions and stir in your mashed potatoes. This step thickens the soup nicely as the potatoes dissolve. It’s almost like making a creamy fish chowder!

Step 4: Add the Haddock and Finish the Soup

Flake the smoked haddock into bite-sized chunks, careful to remove any bones. Add the fish to the soup and lower the heat to a gentle simmer. Stir in the finely chopped parsley leaves. Heat for about 5 minutes until the fish is warmed through, but avoid over-stirring so the fish stays nice and chunky. Season carefully with kosher salt and freshly ground black pepper—the smoked haddock will bring a good amount of saltiness on its own.

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Pro Tips for Making Scottish Cullen Skink Soup Recipe

Choose quality smoked haddock: I learned the hard way that dyed haddock doesn’t get that authentic smoky flavor, so opt for natural, unsalted smoked haddock every time.
Don’t overheat the fish: Keep the simmer gentle once the fish is added to avoid rubbery texture and breaking the chunks apart.
Use mashed potatoes for a smooth texture: I once tried raw potatoes, but the mashed version gives that velvety thickness perfect for this soup.
Season last: Add salt at the end since smoked haddock is inherently salty, so you won’t accidentally make your soup too salty.

How to Serve Scottish Cullen Skink Soup Recipe

Scottish Cullen Skink Soup Recipe - Serving

Garnishes

I love topping this soup simply with a few fresh parsley leaves for color and a crack of black pepper to brighten the flavors. It’s subtle but really elevates the final presentation and taste. Some days, I even add a drizzle of good-quality olive oil for a hint of richness.

Side Dishes

Crusty bread makes the perfect partner to dip right into the creamy soup. Whether it’s a rustic sourdough or a classic French baguette, it helps soak up every bit of that smoky goodness. A light side salad with tangy vinaigrette also complements the richness well if you want a balanced meal.

Creative Ways to Present

For special occasions, I like serving Scottish Cullen Skink Soup in warmed ramekins or mini soup pots topped with a parsley sprig and a lemon wedge on the side to add a fresh zing if desired. It’s a charming way to bring a touch of elegance to this rustic dish.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they’re good for 2-3 days. The flavors actually deepen, so it tastes even better the next day. Just make sure to reheat gently.

Freezing

I’ve frozen Cullen Skink before without losing the taste, but texture changes slightly—potatoes can get a bit grainy. If you plan to freeze, I recommend reheating and whisking well to bring it back together.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring often so the fish stays tender and the soup doesn’t stick or scorch. If it’s too thick, thin with a splash of milk or water to restore creaminess.

FAQs

What is Cullen Skink soup?

Cullen Skink is a traditional Scottish soup made from smoked haddock, potatoes, onions, and milk, resulting in a creamy and smoky broth with flaky fish.
Can I use fresh fish instead of smoked haddock?

The smoky flavor is essential to Cullen Skink, so fresh fish won’t provide the same depth—if you can’t find smoked haddock, smoked cod is a milder alternative but not fresh fish.
Is this Scottish Cullen Skink Soup Recipe dairy-free?

Traditional recipes use butter and milk, but you can swap with dairy-free butter and plant-based milk for a dairy-free version, though it may slightly change the flavor and texture.
How do I avoid the fish turning rubbery?

Keep the heat low when cooking the fish in the soup, and avoid stirring too vigorously or cooking it for more than 5 minutes once added.

Final Thoughts

I absolutely love how this Scottish Cullen Skink Soup Recipe brings a slice of Scotland right into my kitchen, with that perfect balance of smoky, creamy, and comforting flavors. Every time I make it, it feels like a warm hug on a chilly day. If you’re looking for a soup that’s both approachable and full of character, give this recipe a go—I promise you’ll enjoy it just as much as I do!