Cullen Skink Recipe

food from great britain
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 Updated 10/03/2017

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A well known Scottish soup. When fish was cheap and easily obtainable, this would have made an economical and very hearty soup.


  • 2 fillets smoked haddock
  • 1 onion, peeled and chopped
  • 1 1/2 pints boiling water
  • 1 pint milk
  • 6 medium potatoes, peeled and chopped
  • 1 tablespoon butter
  • salt
  • pepper
  • finely chopped parsley for garnish
(see measure conversions for more information on quantites)


  1. Place the haddock in a large pan and pour the boiling water over it.
  2. Bring back to the boil and add the chopped onion.
  3. Cover and simmer until the haddock is tender.
  4. Remove from heat.
  5. Allow to cool a little.
  6. Drain off and keep the liquid.
  7. Carefully remove and discard any bones in the fish.
  8. Put the fish onto a plate and put into the fridge.
  9. Add the milk to the fish liquid, cover and simmer for an hour.
  10. Meanwhile, cook the potatoes in a separate saucepan until soft.
  11. Drain and mash.
  12. Remove the fish and milk liquid from the heat and add the potatoes and flaked fish (check again for bones).
  13. Stir the soup with a wooden spoon and season to taste.
  14. Add the butter and reheat gently.
  15. Garnish with parsley.

Prep Time: 75 minutes

Cook Time: 35 minutes

Yield: 4 portions


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