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Fish, European

Cullen skink with bread

Cullen skink is a thick Scottish soup made with smoked haddock, potatoes, leek and cream, served with bread. For 4 people, it takes 45 minutes and is rated easy, at a cost of €3.30 per serving. The key to getting it right is poaching the fish gently and mashing only half the potatoes to thicken the broth while keeping some texture.

Tonight we're off to Scotland with a Cullen skink, a thick smoky soup of haddock, potatoes and cream, served with bread.

Cullen skink with bread
Total time
45 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Cullen skink owes everything to its smoked haddock, which perfumes the milk and cream without ever overpowering them. Mashing half the potatoes gives a texture somewhere between a soup and a chowder, with soft chunks still holding their shape. It's a winter dish that warms you up, simple in its ingredients but generous in its smoky, buttery flavor.

It's a great weeknight recipe when you want a full meal from one pot, served with bread on the side. It also works for a relaxed Sunday with family, as long as everyone enjoys smoked fish. Mon Chou brings it back out as soon as autumn arrives, when you crave something that sticks to your ribs.

The ingredients

4 people

Fish counter

  • Smoked haddock 500 g

Fruits and vegetables

  • Potatoes 600 g
  • Onions 2
  • Leek 1
  • Chives 1 bunch

Dairy

  • Milk 50 cl
  • Heavy cream 4 tbsp
  • Butter 30 g

Bakery

  • Country bread 4 slices

Pantry

  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Sweat the sliced onion and leek in the butter without letting them color. 8 min

    Cover the pot so they soften gently in their own steam.

  2. Add the diced potatoes and the milk with an equal amount of water, then bring to a gentle simmer. 12 min

    The milk should barely simmer, it boils over in an instant.

  3. Lay the haddock on the potatoes and cook covered, then remove it, peel off the skin and bones, and flake the flesh. 8 min

    Peel off the skin while the fish is still warm, it comes off in one go.

  4. Mash half of the potatoes with a fork right in the soup to thicken it.

    Mash only part of them, you want some soft chunks left.

  5. Put the haddock back in, add the cream and pepper, and warm through without boiling. 3 min

    Don't add salt until you've tasted it, the haddock is already salty.

  6. Serve in bowls with chopped chives and country bread.

    Drop a small knob of butter into each bowl, it makes the soup silkier.

Our tips to get it right

  • Look for naturally smoked haddock rather than dyed fillets, the flesh stays paler and the flavor less harsh.
  • Cut the potatoes into even cubes so they all cook at the same rate and mash uniformly.
  • Always taste before adding salt, smoked haddock already brings plenty of salt to the soup.

The variations

  • Swap the smoked haddock for smoked cod or hot smoked salmon if you can't find haddock.
  • For a fish free version, use parsnip chunks smoked with paprika, the flavor changes but keeps that smoky edge.
  • For kids, blend the soup completely smooth so there are no chunks, and serve the bread on the side.

What to serve it with

  • Toasted country bread
  • Salted butter to spread
  • Hot black tea

Storage

Cullen skink keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the cream, which can split once thawed. Reheat it gently over low heat, stirring, without letting it boil.

Questions about this dish

Can you make Cullen skink ahead of time?

Yes, you can prepare the potato and broth base a day ahead. Add the haddock and cream when reheating so the texture stays tender and flaky.

What kind of smoked haddock should I use?

Choose wood smoked haddock, recognizable by its pale or lightly golden flesh. Avoid bright yellow fillets, which are often artificially dyed and saltier.

Can I substitute the heavy cream?

You can use whole liquid cream instead, the soup will just be a little less rich. Add it at the end of cooking so it doesn't split.

Why mash only half the potatoes?

This thickens the broth naturally without needing flour or cornstarch. The remaining chunks give the soup some bite and keep it from turning too smooth.

How long does it take to make a Cullen skink with bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cullen skink with bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cullen skink with bread cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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