Cullen skink with smoked haddock
A thick, creamy Scottish soup of smoked haddock, potato and onion. Winter in a bowl.
- Time40 min
- LevelEasy
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the haddock, milk and bay leaf in a wide pan. Heat gently and poach for 6 minutes until the fish flakes.
6 min - 2
Lift out the fish. Strain and keep the milk. Flake the fish, discarding skin and bones.
- 3
Melt the butter and cook the onion for 6 minutes until soft but not coloured.
6 min - 4
Add the potatoes, water and poaching milk. Simmer for 15 minutes until the potatoes are soft.
15 min - 5
Mash about a third of the potato against the pan to thicken the soup.
- 6
Stir in the fish and chives, heat for 2 minutes and season with black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.