---
title: Cullen Skink (Scottish Smoked Haddock Soup)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/cullen-skink
---

Gather @smoked fish{500%g}, @potato{400%g}, @whole milk{500%ml} and @fresh chives{0.5%bunch}.

Poach the haddock in the milk with the @bay leaf{1%leaf} over low heat until just opaque; lift out and reserve the milk. ~{8%minutes}

Soften the @onion{1} in the @butter{30%g} until translucent, about 5 minutes.

Add the potatoes and the reserved milk; simmer until the potatoes are tender and starting to break down. ~{15%minutes}

Flake the haddock into large pieces, discarding any skin or bones.

Stir the fish back in and warm through gently without letting it boil, which toughens it.

Ladle into bowls and scatter with chives.