Cullen Skink

Name: Cullen Skink
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 600 g undyed smoked haddock fillets; 700 ml whole milk; 500 g floury potatoes (such as Maris Piper), peeled and cut into 2 cm cubes; 1 large onion (~200 g), finely diced; 2 tbsp unsalted butter; 2 bay leaves; 100 ml double cream; 10 g fresh parsley, finely chopped; 1/2 tsp white pepper; 1/2 tsp salt

Cullen Skink takes its name from the fishing village of Cullen on the northeast coast of Scotland, where smoked haddock has been a staple for centuries. 'Skink' is an old Scots word for a broth or essence, traditionally made from shin of beef; when the soup transferred to fish, the name stayed. The dish is built entirely around Finnan haddie — the local cold-smoked haddock — and represents the simplest form of Scottish coastal cooking. The technique begins by poaching the haddock in whole milk: the milk absorbs the smoky flavour of the fish before becoming the soup's base. The potatoes are cooked directly in this milk and partially mashed against the sides of the pan — the starch thickens the soup without flour. The cream is added at the end only, just before the fish goes back in.

Total time35m

Active time25m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

600 g undyed smoked haddock fillets
700 ml whole milk
500 g floury potatoes (such as Maris Piper), peeled and cut into 2 cm cubes
1 large onion (~200 g), finely diced
2 tbsp unsalted butter
2 bay leaves
100 ml double cream
10 g fresh parsley, finely chopped
1/2 tsp white pepper
1/2 tsp salt

How to make it

1Place the smoked haddock skin-side down in a wide pan, pour over the milk, add the bay leaves, and bring to a gentle simmer over medium heat; poach for 8–10 minutes until the fish is just opaque and flakes at the thickest part.
2Lift the fish out with a slotted spoon, remove the skin and any bones, break the flesh into large flakes, and strain the poaching milk through a sieve into a jug.
3Melt the butter in the same pan over medium heat, add the diced onion, and cook for 8–10 minutes, stirring occasionally, until completely soft but not coloured.
4Add the potato cubes and the strained milk, bring to a simmer, cover loosely, and cook for 15–18 minutes until the potatoes are completely tender when pierced with a knife.
5Lightly mash about one-third of the potatoes against the side of the pan with the back of a spoon to thicken the soup, leaving the rest in chunks.
6Stir in the double cream, return the flaked haddock to the pan, and simmer gently for 2–3 minutes until just heated through; season with white pepper and salt, tasting carefully as the haddock is already salty.
7Ladle into warmed bowls, scatter with chopped parsley, and serve with crusty bread.