Cullen Skink
A thick, creamy Scottish soup made from smoked haddock and potato. A specialty from the town of Cullen in Moray on the north east coast of Scotland.
What it is
Cullen skink is a robust fish soup where naturally smoked haddock is gently cooked with potatoes and onions (or sometimes leeks) in milk or a mix of milk and stock. The result is a rich, smoky, and comforting bowl that is filling enough to serve as a main course, though it is also popular as a starter at Scottish dinners and restaurants.?Key ingredients and texture
The classic version uses undyed smoked haddock (ideally Finnan haddie), floury potatoes, onion, butter, and milk or cream. The potatoes are usually partly broken down to thicken the broth, leaving some chunks so the soup sits somewhere between a chowder and a stew in texture.?Flavour and variations
The dominant flavour is the smoke from the haddock, supported by the sweetness of slowly cooked onion or leek and the richness of dairy. Some recipes add extras like parsley, bay leaf, or a splash of cream, and a few modern spins include bacon or substitute other fish, but smoked haddock remains the defining element.?Cultural context
Cullen skink is closely associated with the northeast coast of Scotland and is seen as a classic example of simple local ingredients being turned into something quite luxurious. It appears frequently on Scottish menus, in traditional cookbooks, and in ready-made versions from Scottish soup producers, especially in the colder months.?Ingredients
- 1 medium potato peeled and cubed into 1cm pieces
- 300 ml water
- 200 ml milk
- 50 ml single cream
- 1 small leek sliced
- 2 tbsp butter
- 1 medium onion chopped
- 250 gsmoked haddock smoked haddock
- 1 handfulfresh parsley chopped fresh parsley chopped
Instructions
- Melt butter in a saucepan and add the chopped onions and sliced leeks. Keep them on low heat and stir gently until soft, making sure not to brown them.
- Add the cubed potatoes and stir to combine. Pour in the water and simmer with the lid on for 15-20 minutes until the potatoes are soft.
- Gently break up the fish with a wooden spoon into bite-sized pieces. Be gentle to retain the shape of the fish.
- Remove the lid from the potato pan and add the fish mixture with the milk and cream. Stir very gently to combine without breaking down the fish too much.
- Add the chopped fresh parsley and give it another gentle stir. Put the lid back on and cook for another 3-4 minutes to let the parsley flavor come through.