Cullen Skink

Ingredients

• 1 lb undyed smoked haddock fillet, skin on
• 2 cups whole milk
• 2 cups water
• 1 whole large yellow onion
• 3 whole medium waxy potatoes, such as Yukon Gold
• 2 tablespoons unsalted butter
• 6 whole whole black peppercorns
• 1 whole bay leaf
• ½ teaspoon sea salt
• ¼ teaspoon fresh cracked black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 4 slices crusty bread, for serving

Instructions

1. 1

   Pour 2 cups of water into a large, heavy-bottomed pot and bring it to a gentle simmer over medium heat. Carefully place the 1 lb smoked haddock fillet skin-side up into the simmering water — the fish should be mostly submerged. Add 6 whole black peppercorns and 1 bay leaf to the pot. Poach the fish for 8-10 minutes until it flakes easily when prodded with a fork but is still moist inside — the flesh will turn from translucent to opaque.

2. 2

   Using a slotted spatula, carefully lift the haddock out of the poaching liquid and transfer it to a plate. Set the cooking liquid aside — you'll use this as your soup base. When the fish is cool enough to handle, gently remove and discard the skin, then break the flesh into bite-sized flakes, removing any small bones you encounter. Set the flaked fish aside.

3. 3

   Strain the poaching liquid through a fine-mesh strainer into a bowl, discarding the peppercorns and bay leaf. Measure out 2 cups of this strained liquid and set it aside — if you have less, top it up with a bit more water.

4. 4

   Cut 1 large yellow onion in half, then slice each half into thin half-moons about 1/8-inch thick — this size ensures the onion melts into the soup and doesn't overpower it. Peel 3 medium Yukon Gold potatoes and cut them into 1/2-inch dice. Keep the potatoes in a bowl of cold water to prevent them from discoloring.

5. 5

   Melt 2 tablespoons of unsalted butter in the same pot over medium heat. Add the sliced onions and cook, stirring occasionally with a wooden spoon, until they turn soft and translucent with just a hint of golden color at the edges, about 6-8 minutes. You should smell the sweet, caramelized onion aroma — this builds the flavor base of the soup.

6. 6

   Drain the diced potatoes and add them to the pot with the onions. Pour in the 2 cups of reserved poaching liquid and bring to a gentle simmer over medium heat. Cook uncovered, stirring occasionally, until the potatoes are completely tender and break easily with a fork, about 15-18 minutes. The broth should smell rich and savory.

7. 7

   Pour in 2 cups of whole milk, stirring gently to combine. Bring the soup back to a bare simmer over medium-low heat — do not let it boil, as this can cause the milk to break. Add the flaked haddock back to the pot and stir gently to distribute it throughout.

8. 8

   Taste the soup and adjust seasoning. Add 0.5 teaspoon of sea salt and 0.25 teaspoon of fresh cracked black pepper, then stir. Taste again — you want the soup to taste briny and peppery but not aggressive. Remember that the smoked fish is already quite salty, so be conservative with additional salt.

9. 9

   Ladle the hot soup into four warmed bowls, making sure each serving gets some flaked fish, potatoes, and creamy broth. Garnish each bowl with 0.5 tablespoon of fresh flat-leaf parsley scattered over the top for brightness and color.

10. 10

    Serve immediately alongside crusty bread for dipping or tearing into the soup. The creamy broth should cling to the bread, and the combination of smoked fish, tender potato, and rich cream is what makes this classic Scottish dish so satisfying.

Tools you’ll need

• large heavy-bottomed pot
• slotted spatula
• fine-mesh strainer
• wooden spoon
• sharp knife
• cutting board
• bowl for soaking potatoes
• ladle
• four soup bowls

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