Cullen Skink
Cullen Skink recipe. This soup is a Scottish classic. Cullen Skink is a creamy and comforting smoked haddock soup. The soup originates from Cullen which is a small town on the North coast of Aberdeenshire, Scotland. This recipe is a traditional version of the classic soup. Cullen Skink soup is a perfect Winter warmer dish and is made with potatoes, cream and smoked haddock. This soup should be served with plenty of buttered bread at the side to mop up the creamy soup. The soup would also be the perfect starter to a Scottish themed meal. Make this Cullen Skink as a starter for a Scottish themed supper along with Chicken and Haggis Wellington for a main course and Rowie Butter Pudding for dessert.
Where to Buy Smoked Haddock In Aberdeen
Some local fishmongers in Aberdeen to get smoked haddock from are Amity Fish Company, Peterhead Fish Company or Granite City Fish.
More Scottish Recipes
As a Scottish Food Blogger, other Scottish recipes you might be interested in include this Haggis Mac & Cheese, Haggis Neeps and Tatties Spring Rolls and Best Ever Stovies.
Get in touch:
If you have any questions about my Cullen Skink, or if you want to work with me, get in touch at [email protected] or via Instagram.
Tips
- Other herbs such as parsley, chives or dill would work well. Leave out the herbs completely if you don’t have any.
- Use a mixture of smoked haddock and smoked salmon for something a little different.
- Serve the soup with plenty of buttered bread.
- Top the soup with a poached egg for something extra.
- If you have any leftover mashed potatoes, they can be used instead of the cubed potatoes in this recipe.
- The soup is usually quite chunky with a thin broth. If you want a smooth soup, blitz it with a hand blender.
- Share your Cullen Skink photos with me on Instagram using #documentingmydinner
Cullen Skink
Ingredients
- 1 Smoked haddock loin or 2 large fillets
- 1 Onion or shallot finely chopped
- 2 Baby leeks or one leek finely chopped
- 1/2 Celery stick finely chopped
- 1 Garlic clove crushed
- 3 Medium potatoes diced into cubes
- 200 ml milk
- 350 ml vegetable stock or use fish stock
- 100 ml double cream
- Salt and white pepper
- Chopped tarragon or parsley, to serve optional
- Butter
Instructions
- In a small frying pan, add the haddock and the milk. Bring to the boil, turn off the heat and cover. Allow to sit off the heat.
- In another saucepan, fry the onion, celery, leek and garlic over a low heat in a tablespoon of butter for 10 minutes or until really soft but not coloured.
- Add the cubed potatoes and stir through.
- Add the vegetable stock, bring to the boil and cook for 10 minutes or until the potatoes are soft.
- Using a potato masher, crush some of the potato just to thicken the soup a bit.
- Pour the milk and the fish into the pan and stir, flaking the fish.
- Pour the double cream in and simmer for a couple of minutes.
- Taste and adjust the seasoning with salt and white pepper. Serve the Cullen Skink in deep bowls with a little chopped tarragon or parsley and with plenty of buttered bread.
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OMG, cant wait to try it! Loved it in Scotland! Thanks!
Thanks Julie! Please let me know how you get on, you can follow me over on Instagram at @documenting_my_dinner if you want to share your thoughts with me there!
Cooked the Cullen Skink tonight for dinner. Made do with fresh haddock, cannot find smoked anywhere here locally. Turned out great. I tweaked the measurements without measuring. For the potatoes, I cubed smaller since I didn’t think they would cook fast enough and that worked fine. I had some trouble with conversions of ml to cups, etc, but made out fine anyway. Thanks for the recipe, method and tips, they were great.
Thanks so much for the kind words Mary, glad you enjoyed it!
Made for first time. Should have cubed potatoes smaller. I made double portion and didn’t seem to be enough stock to cook potatoes. Delish though 😋
Yummy! Maybe I should change the recipe for more stock!