There’s something so comforting about a warm, hearty soup, and this Smoked Haddock Cullen Skink Soup Recipe is just that—a rich, smoky, creamy delight straight from Scotland’s shores. It’s perfect for cozy nights and always impresses with its deep flavors and satisfying texture.

The image shows a white bowl filled with creamy light yellow soup that has small visible bits of corn and other ingredients, creating a slightly chunky texture. The soup has a smooth surface with a small well in the center topped with finely chopped green herbs. The bowl is placed on a dark blue cloth with a green and blue plaid cloth partially underneath it, all set on a white marbled surface. In the background, another white bowl filled with the same soup is partially visible, slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Haddock Cullen Skink Soup Recipe
Top Tip
How to Serve Smoked Haddock Cullen Skink Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Haddock Cullen Skink Soup Recipe

Why You'll Love This Recipe

I’ve made this soup countless times, and each time it fills the kitchen with that inviting smoky aroma that just pulls you in. It's a classic that truly feels like a warm hug in a bowl—simple ingredients transforming into something special.

Authentically Smoky Flavor: Smoked haddock gives this soup its distinctive, rich taste that’s hard to find elsewhere.
Creamy and Hearty Texture: The combination of potatoes and milk makes it satisfyingly creamy without needing heavy cream, though you can add some for extra indulgence.
Quick and Simple to Make: You’ll have this on the table in under an hour with straightforward steps—perfect for busy evenings.
Versatile Serving Options: Whether as a starter or a main, it pairs beautifully with crusty bread or a light salad.

Ingredients & Why They Work

Each ingredient in this Smoked Haddock Cullen Skink Soup Recipe plays an important role to build those layers of flavor and texture. When you pick the freshest smoked haddock and the right kind of potatoes, the soup comes together just beautifully.

Flat lay of a small pat of golden butter, one medium yellow onion with papery skin, several whole unpeeled white potatoes, two fresh fillets of smoked haddock with skin visible, a small white ceramic bowl of whole milk, a small white ceramic bowl of boiling water, a few sprigs of fresh green parsley, a small white ceramic bowl of thick double cream, all arranged with perfect symmetry 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

Butter: Adds that silky richness and helps cook the onion gently without browning.
Onion: Provides a subtle sweetness that complements the smoky fish perfectly.
Potatoes: The starchy potatoes break down to thicken the soup naturally, giving it a satisfying body.
Smoked Haddock: The star ingredient—choose good quality, cold-smoked haddock for authentic taste.
Whole Milk: Keeps things creamy while allowing the fish flavor to really shine through.
Boiling Water: Used to cook the potatoes efficiently and achieve the right consistency.
Optional Fish Stock Cube: Adds a depth of seafood flavor if you want a punchier broth.
Optional Parsley: Fresh parsley brightens the dish with a pop of color and a hint of freshness.
Optional Double Cream: For an ultra-luxurious finish if you’re feeling indulgent.

📝

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.

Make It Your Way

One of the things I love about this Smoked Haddock Cullen Skink Soup Recipe is how adaptable it is. Once you have the base, you can tweak it to suit your mood or pantry.

Variation: I often add a splash of white wine when heating the milk and haddock to add complexity—works beautifully, just don’t skip it if you like that touch of acidity.
Dairy-Free: If you're avoiding dairy, swap the milk for almond or oat milk and use olive oil instead of butter; the flavor won't be traditional but it’s still delicious.
Extra Veggies: I sometimes toss in a few leeks or celery for extra depth and texture; just soften them with the onions.

Step-by-Step: How I Make Smoked Haddock Cullen Skink Soup Recipe

A white bowl filled with thick, creamy yellow soup that has small chunks and pieces, topped with green herb sprinkles in the center. A silver spoon is placed inside the bowl, leaning towards the right side. Behind the bowl, a white plate holds three slices of light brown toasted bread arranged in a slightly messy pile. The bowl and plate sit on a dark navy blue cloth, which is spread over a blue, green, and black checkered ribbon-like fabric. All this is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients and Soak the Fish

Start by placing the smoked haddock fillets skin-side up in a pan and covering them with the cold whole milk. Let this sit gently while you prep your vegetables. This soaking infuses the milk with that gorgeous smoky flavor. Don’t turn on the heat yet—patience is key here.

Step 2: Sauté the Onion in Butter

Finely chop one medium onion and melt your butter in a separate pan over medium heat. Toss in the onion and cook for about five minutes until it's soft but still transparent—no browning here. This slow cooking brings out the onion’s sweetness and provides the soup with a gentle aromatic base.

Step 3: Add Potatoes and Simmer

Peel and cube your potatoes (I find waxy potatoes hold their shape best but any will do). Add them to the pan with onions for a minute so they get coated in that buttery goodness. Pour in the boiling water and cover. Let it simmer gently for about 15 minutes or until the potatoes are tender when poked with a fork but not crumbling apart.

Step 4: Cook the Smoked Haddock Gently in Milk

Meanwhile, bring the pan with milk and haddock to a gentle heat. Stir occasionally with a wooden spoon to make sure the milk doesn’t stick or scald. It takes about five minutes to heat through, then cook the fish for another five minutes until it’s opaque and flakes easily. Remove the fish carefully with a slotted spoon, putting the milk aside for later use.

Step 5: Mash Potatoes and Combine

Once the potatoes are cooked, mash about a quarter of them right in the pan to help thicken things up. No need for a perfect blend; some chunky bits are great for texture. Pour the reserved milk over the potatoes and onions, stirring well to combine into a creamy base.

Step 6: Flake the Fish and Finish the Soup

After the fish cools slightly, remove any skin and bones, then gently flake it into large pieces with a fork. Stir the fish through the soup carefully—you want it in nice chunks, not mush. Season with salt and pepper to taste. If you want, add a handful of chopped parsley or a splash of double cream for a final touch.

Top Tip

After making this Smoked Haddock Cullen Skink Soup Recipe several times, I’ve learned some tricks that really make the difference between good and truly unforgettable.

Gentle Heat on Milk: Heating the milk slowly with the haddock prevents curdling and helps infuse flavor evenly—don’t rush this step.
Don’t Overcook the Potatoes: They should be tender but not falling apart, so your soup has a creamy yet chunky texture.
Flake, Don’t Smash Fish: Large chunks of haddock create beautiful texture contrasts and prevent the soup from becoming fishy or pasty.
Season Last: Smoked haddock often already contains salt, so taste before adding any more seasoning.

How to Serve Smoked Haddock Cullen Skink Soup Recipe

Smoked Haddock Cullen Skink - Serving Suggestion

Garnishes

I usually sprinkle a few chopped fresh parsley leaves on top for a burst of color and freshness. Sometimes, a drizzle of double cream swirled in just before serving makes it extra luxurious—try both and see what you prefer!

Side Dishes

Crusty bread, ideally warm and rustic, is my go-to side to scoop up every drop of this soup. Alternatively, a simple green salad adds crunch and lightness to balance the richness.

Creative Ways to Present

For special occasions, I like to serve the soup in small cups or mason jars as an elegant starter, garnished with microgreens and a lemon wedge on the side to brighten the flavors just before eating.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 2 days. When storing, I keep the cream or parsley separate if added, and stir them in fresh when reheating for the best taste.

Freezing

While you can freeze this soup, I prefer freezing it without the cream or fresh herbs. Thaw it overnight in the fridge and add those last touches after reheating to keep flavors bright and fresh.

Reheating

Reheat the soup gently over low heat, stirring frequently to prevent sticking. Avoid boiling, especially after adding cream—it can separate and become grainy. Adding a splash of milk or water during reheating helps restore creaminess.

Frequently Asked Questions:

Can I use fresh haddock instead of smoked haddock?

You can, but traditionally Cullen Skink relies on the smoky flavor from smoked haddock. Using fresh haddock will make the soup milder, so consider adding a smoky element like smoked paprika or a splash of smoked fish stock.

Is this soup gluten-free?

Yes, the base recipe is naturally gluten-free, but always check any optional ingredients like stock cubes to be sure. If you serve it with bread, choose a gluten-free option if needed.

Can I make this soup in advance?

Absolutely! The soup actually tastes better the next day. Make it up to two days in advance, then reheat gently before serving. Keep any cream or herbs separate to add fresh.

What type of potatoes are best for Cullen Skink?

Waxy potatoes like Charlotte or Yukon Gold are ideal because they hold their shape well while allowing some to be mashed for a creamy texture. Avoid floury potatoes like Russets if you want chunks to stay intact.

Final Thoughts

This Smoked Haddock Cullen Skink Soup Recipe is one of those dishes that feels like a special treat every time you make it. Simple, honest ingredients come together in the most comforting way, with that irresistibly smoky flavor leading the charge. I hope you enjoy making it as much as I do—something about sharing this classic seafood soup always feels like welcoming a friend into the kitchen.