Cullen Skink (Scottish Fish Soup)

Calories: 252.7kcal|Fat: 10.2g|Carbohydrates: 28.2g|Protein: 13g | 40

recipe ingredients tips

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Indulge in Cullen Skink, a traditional Scottish soup originating from the coastal village of Cullen. Made with smoked Finnan haddock, onions, and potatoes.

Cullen Skink, a revered Scottish delicacy hailing from the coastal village of Cullen, boasts a rich heritage and robust flavor profile. This hearty soup is traditionally crafted with smoked Finnan haddock sourced from the Moray Firth, complemented by tender onions and creamy potatoes. The dish’s origins trace back to humble fishing communities, where resourcefulness and culinary ingenuity led to its creation. Simmered to perfection, each spoonful of Cullen Skink evokes a sense of tradition and warmth, offering a comforting embrace of maritime flavours that captivate the palate and celebrate Scotland’s coastal culinary heritage.

For the perfect Cullen Skink

Cooking the haddock – Use the freshest smoked haddock possible. Flaking the fish will help you easily locate and remove any remaining bones. Gently poach the fish to maintain its delicate texture.
Cooking the soup – Strain the stock carefully to ensure a smooth base. Add thickness to the soup by breaking or mashing up the potatoes.

What You Need

Smoked haddock – Use two smoked haddock fillets boneless. Subs with other smoked fish varieties like cod or trout.
Water – You’ll need it to cover the haddock while simmering.
Onion – Subs with onion powder if you need to save time.
Milk – Full-fat milk is the best option but semi-skimmed or plant-based milk like soya milk works well.
Potatoes – Any boiled potatoes will do as long as you don’t use yams or sweet potatoes.
Butter – Use unsalted butter, omit or replace it with vegetable oil.

Storing Cullen Skink

Storage: Cullen Skink can be stored in the refrigerator in airtight containers for up to 3 days.
Make ahead: To make ahead, prepare the soup up to the point of adding the fish and potatoes, then cool and refrigerate. Reheat gently and add the fish and potatoes just before serving.

Goes Well With

Crusty bread or oatcakes are perfect for soaking up the flavorful soup.

A side salad with fresh greens and a tangy vinaigrette can balance the richness of the soup.

A platter of Scottish cheeses and pickles.

Health Info

Calories: 252.7kcal
Sugar: 9.3g
Sodium: 160.6mg
Fat: 10.2g
Carbohydrates: 28.2g
Fiber: 2.3g
Protein: 13g

Traditional Cullen Skink Recipe

Print Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 people

Calories 252.7kcal

Description

Indulge in Cullen Skink, a traditional Scottish soup originating from the coastal village of Cullen. Made with smoked Finnan haddock, onions, and potatoes.

Equipment

Large heavy-based pan
Wooden spoon
Fine sieve
Slotted spoon

Ingredients

2 smoked haddock fillets boneless
water enough to cover the haddock
1 onion chopped
600 ml full fat milk
450 g potatoes (1 lb) boiled
25 g butter (1 oz)
1 g salt
pepper to taste

Instructions

Skin the haddock if necessary and place it in a pan with enough boiling water to just cover it. Add the chopped onion and bouquet garni (if using). Bring to a boil, then reduce the heat and simmer gently for about 10-15 minutes until the haddock is cooked.
Once the haddock is cooked, carefully remove it from the pan and set it aside. Strain the stock through a fine sieve and return the stock to the pan. Flake the fish, making sure to check for any remaining bones, and return it to the stock.
In a separate pan, bring the milk to a boil, then add it to the stock. Simmer the mixture for a few minutes to allow the flavors to meld together.
Meanwhile, mash the potatoes with vegetable fat spread until smooth. Add the mashed potatoes to the pan with the stock and stir to thicken the soup to a desired consistency.
Season the soup with salt and pepper according to taste.
Optionally, ladle the soup into warmed bowls, garnish with chopped chives or parsley if desired, and serve hot.

Recipe Notes:

Cooking Tips:
- Haddock: Use fresh smoked haddock. Flake the fish to easily remove bones. Poach gently for delicate texture.
- Soup Base: Strain stock for a smooth base. Thicken by mashing potatoes.
Storage & Make Ahead:
- Storage: Store in airtight containers in the refrigerator for up to 3 days.
- Make Ahead: Prepare soup up to adding fish and potatoes, then cool and refrigerate. Reheat and add fish and potatoes before serving.
Serving Suggestions:
- Serve with crusty bread or oatcakes.
- Pair with a side salad with fresh greens and tangy vinaigrette.
- For a heartier meal, serve with Scottish cheeses and pickles.
Smoked Haddock: Use two boneless fillets. Substitute with smoked cod or trout.
Water: Needed to cover haddock while simmering.
Onion: Substitute with onion powder for convenience.
Milk: Full-fat milk is best. Semi-skimmed or plant-based milk (e.g., soy) also works.
Potatoes: Any boiled potatoes, avoid yams or sweet potatoes.
Butter: Use unsalted butter. Substitute with vegetable oil if needed.