A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.

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  • Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Nutrition Facts

329 calories; protein 44.3g; carbohydrates 28.1g; fat 3.6g; cholesterol 124.7mg; sodium 1206.5mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/15/2006
Very good. I wasn't able to find undyed herring but it didn't make any difference. I added a little buttermilk for a bit of a 'twang.' Thanks! Read More
(21)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/15/2006
Very good. I wasn't able to find undyed herring but it didn't make any difference. I added a little buttermilk for a bit of a 'twang.' Thanks! Read More
(21)
Rating: 5 stars
01/29/2009
perfect Read More
(14)
Rating: 5 stars
01/24/2011
We made this dish identically over here in Maine but call it haddock stew instead. This is just how it should be made - simple and it's the best comfort food you can think of! At least for us on the North Atlantic coast! Read More
(12)
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Rating: 5 stars
11/07/2011
Absolutely top class great recipe I must say the best I ever had was on a trip back to Scotland. We stayed at the Cuillin Hills Hotel on Skye the chef's Cullen Skink was to die for I can still taste it. This recipe is very close I believe the difference could be rich cream in the chef's recipe. How I wish I could buy smoked haddock here in central B.C. no such thing available and although I have persevered there really is no substitute at all. Read More
(6)
Rating: 5 stars
09/08/2013
Everyone who really tried this in my family loved it. Granted we made some modifications. We used flounder and smoke favoring. We also added about 1/4 cup olive oil and 1/2 cup cheddar cheese. This was still amazing and fairly simple. Read More
(1)
Rating: 4 stars
10/24/2015
Had no smoked haddock nor smoked anything. Had caught some Maryland rockfish this summer that was abiding in the freezer and it did the job. The soup would benefit from some smoke. I usually have liquid smoke but that was out too. I put a couple dashes of Worcestershire sauce in and that helped. Otherwise a simple recipe and good for a chilly evening. Will make it again. Read More
(1)
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Rating: 5 stars
01/26/2016
Fantastic. I will add pickles next time. The fish needs less than 15 min to be done and I have added extra milk. Read More
(1)
Rating: 5 stars
12/14/2014
This is so simple and incredible! Simplicity is beauty. I used smoked salmon in place of the haddock whole milk and three cloves of garlic chopped and added raw at the blender stage. I will do this again and again. Smoked trout? Use haddock but add leeks? Hmm... Read More
(1)
Rating: 4 stars
08/07/2016
I couldn't find smoked so I used regular and added Worcestershire sauce and garlic. I also added a mix of muenster and asiago cheese as garnish. It was really good. Read More
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