This Smoky Cod and Potato Soup is a comforting, hearty dish built on tender chunks of potato, flakes of lightly smoked cod, and a flavorful broth enhanced with leeks, garlic, and a touch of cream. It’s a simplified take on Scottish Cullen Skink — warming, nourishing, and beautifully balanced with sea-scented depth and earthiness.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins 1 tbsp butter
1 tbsp olive oil
1 leek (white and light green parts), finely sliced
1 small onion, diced
2 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and diced
3 cups fish stock (or chicken/vegetable stock)
1 cup whole milk or half-and-half
8 oz smoked cod fillet (or a mix of smoked and unsmoked), skinless
Salt and freshly ground black pepper, to taste
Optional: pinch of smoked paprika or cayenne
1 tbsp chopped parsley or chives, for garnish
Lemon wedges, for serving
Sauté the Aromatics
1
In a large saucepan, heat butter and olive oil over medium heat.
Add leek and onion, cook gently for 5–7 minutes until soft and translucent.
Stir in garlic and cook for another 1 minute.
Simmer the Potatoes
2
Add diced potatoes and stock.
Bring to a boil, then reduce to a simmer.
Cook uncovered for 12–15 minutes, or until potatoes are just tender.
Poach the Cod
3
Gently add the cod fillet to the pot, nestling it into the broth.
Simmer for 5–7 minutes, or until the fish flakes easily with a fork.
Remove the fish, flake it into large chunks, and discard any bones. Return to the pot.
Finish with Milk and Seasoning
4
Stir in milk or cream and heat gently — do not boil.
Season with salt, pepper, and optional smoked paprika or cayenne for a kick.
Serve
5
Ladle into warm bowls.
Garnish with chopped herbs and serve with lemon wedges and crusty bread on the side.
Pairing Suggestions
6
Crusty sourdough or Scottish oatcakes
A glass of dry white wine (like Sauvignon Blanc or Chardonnay)
Add sweetcorn or peas for extra texture and sweetness
Ingredients 1 tbsp butter
1 tbsp olive oil
1 leek (white and light green parts), finely sliced
1 small onion, diced
2 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and diced
3 cups fish stock (or chicken/vegetable stock)
1 cup whole milk or half-and-half
8 oz smoked cod fillet (or a mix of smoked and unsmoked), skinless
Salt and freshly ground black pepper, to taste
Optional: pinch of smoked paprika or cayenne
1 tbsp chopped parsley or chives, for garnish
Lemon wedges, for serving
Directions Sauté the Aromatics
1
In a large saucepan, heat butter and olive oil over medium heat.
Add leek and onion, cook gently for 5–7 minutes until soft and translucent.
Stir in garlic and cook for another 1 minute.
Simmer the Potatoes
2
Add diced potatoes and stock.
Bring to a boil, then reduce to a simmer.
Cook uncovered for 12–15 minutes, or until potatoes are just tender.
Poach the Cod
3
Gently add the cod fillet to the pot, nestling it into the broth.
Simmer for 5–7 minutes, or until the fish flakes easily with a fork.
Remove the fish, flake it into large chunks, and discard any bones. Return to the pot.
Finish with Milk and Seasoning
4
Stir in milk or cream and heat gently — do not boil.
Season with salt, pepper, and optional smoked paprika or cayenne for a kick.
Serve
5
Ladle into warm bowls.
Garnish with chopped herbs and serve with lemon wedges and crusty bread on the side.
Pairing Suggestions
6
Crusty sourdough or Scottish oatcakes
A glass of dry white wine (like Sauvignon Blanc or Chardonnay)
Add sweetcorn or peas for extra texture and sweetness
Smoky Cod and Potato Soup
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