Cullen Skink — Classic Scottish Smoked Haddock 

Ingredients

• 400–500 g (14–18 oz) smoked haddock fillet (preferably “Finnan haddie” or cold-smoked haddock)
• 600 ml (2½ cups) whole milk
• 500 ml (2 cups) fish stock or light chicken stock (or water + 1 tsp fish/chicken bouillon)
• 500 g (1 lb) potatoes, peeled and cut into 1–2 cm / ½-inch cubes (Yukon Gold or Maris Piper)
• 1 medium onion, finely chopped
• 25 g (2 tbsp) unsalted butter
• 1 bay leaf (optional)
• 100 ml (⅓–½ cup) single cream or double cream (optional — for extra richness)
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley or chives, for garnish
• Lemon wedges, to serve (optional)

Optional add-ins & swaps: smoked cod or pollock if haddock unavailable; bacon lardons for smoky-salty punch.

Method (site-friendly step-by-step)

1. Poach the haddock gently. Put the milk, fish stock, and bay leaf in a large saucepan and warm over low heat until nearly simmering — do not let it boil. Add the smoked haddock, cover, and poach gently for 6–8 minutes (depending on thickness) until the fish is just cooked through and flakes easily. Remove the haddock with a slotted spoon onto a plate and reserve the poaching liquid. Remove and discard the bay leaf.
   Tip: Keep the milk at a gentle heat to avoid curdling.
2. Sauté the onion. In a separate large heavy pot, melt the butter over medium heat. Add the chopped onion and sweat for 4–5 minutes until soft and translucent but not browned.
3. Cook the potatoes. Add the diced potatoes to the onions and stir for 1–2 minutes. Pour in the reserved poaching liquid (milk + stock) and bring to a gentle simmer. Cook uncovered for 12–15 minutes, or until the potatoes are tender.
4. Flake the fish. While the potatoes cook, remove skin and any bones from the haddock and flake the fish into bite-sized pieces.
5. Create the texture. When the potatoes are tender, use a potato masher (or a large fork) to mash roughly one-third of the potato pieces against the side of the pan — this thickens the soup while leaving a pleasant texture. Alternatively, pulse a cup of the soup in a blender and return it to the pot.
6. Add the fish & cream. Gently fold the flaked haddock into the pot. Stir in the cream (if using) and warm through for 2–3 minutes; do not boil. Taste and season with salt (careful — smoked haddock can be salty) and freshly ground black pepper.
7. Finish & serve. Ladle the Cullen Skink into bowls, garnish with chopped parsley or chives and a twist of black pepper. Serve with crusty bread or oatcakes and lemon wedges on the side.