Classic Scottish Cullen Skink (Smoked Haddock & Potato Soup)
Method
Infuse Milk: Gently poach smoked haddock in milk with the bay leaf in a wide pan for 5 minutes; remove fish, flake into large pieces, and reserve liquid.
Sauté Leeks: Melt butter in a large stockpot over medium heat, adding leeks to soften for 5 minutes without browning.
Simmer Base: Add diced potatoes, reserved poaching milk, and vegetable stock; cover and simmer gently for 10–12 minutes until potatoes are fork-tender.
Finish Soup: Lightly crush half the potatoes against the pot wall to thicken naturally, fold in flaked fish, heat through for 2 minutes, and garnish with parsley and pepper.
Cooking Hack: For a silkier body without adding heavy cream, mash one-third of the cooked potatoes directly in the stock before adding the poached haddock.
Nutrition Facts
Per serving
