Cream of Smoked Haddock Soup

A slightly more refined version of Cullen Skink.


  • 2 finely chopped onions
  • 1 lb (500 g) skinned smoked haddock, bones removed and cut into cubes
  • 1 lb (500 g) raw potatoes, peeled and diced
  • 3 pints (1.7 litres) fish stock (or water in an emergency)
  • 8 fl oz (250 ml) milk
  • double cream to garnish
  • Salt and pepper
  • Bay leaf and a sprig of parsley


Poach the fish, potatoes and onions in the fish stock or water until quite tender. Liquidise until very smooth, but do not strain through a sieve or you will lose all the nice little bits that give this soup its texture. Return the rather thick soup to a low heat and thin it down with the milk which has been warmed through with the bay leaf and parsley in it. Season to taste with salt and pepper and pour into bowls. Float a tablespoon of double cream on the top of each.