British · soup
Cullen Skink
Cullen Skink reads richness 5.6, umami 4.8 and marine & briny 3.8 on Palate's 0–10 flavor X-ray — a British soup, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.5 / 10
- Sweet & Fruity — 1.3 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.2 / 10
- Rich & Fat — 5.6 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Richness 5.6 · Umami 4.8 · Marine & Briny 3.8 · Allium 3.6 · Salinity 3.4 · Herbaceous 2.5 · Sweetness 1.3 · Bitterness 1.1 · Warm Spice 0.8 · Heat 0.8 · Earthy 0.8
What's in it (9)
- 1 lb smoked haddock fillet
- 1 onion
- 1 lb floury potatoes
- 2 cups whole milk
- 2 tbsp butter
- 1 bay leaf
- 2 tbsp chives
- salt to taste
- 1/4 tsp white pepper
Time & effort: about 40 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 253.5 kcal, 17.4 g protein, 2.4 g fat, 40.9 g carbs
Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Poach smoked haddock in milk with a bay leaf until just cooked, then flake the fish, reserving the milk.
- Soften onion in butter, add diced potatoes and the poaching milk, and simmer until potatoes are tender.
- Mash some of the potato to thicken the soup, stir in the flaked fish, and adjust seasoning.
- Serve topped with snipped chives.
Dishes with a similar flavor shape
- Sopa de Mandioca — Brazilian
- Moules-Frites (Mussels with Twice-Fried Chips) — Belgian
- Ofada Rice with Ayamase Sauce — Nigerian
- Pancit Molo (Filipino Wonton Soup) — Filipino
- Polvo à Lagareiro — Portuguese
Keep reading: what richness, umami, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.