Cullen Skink Recipe

Ingredients

• 25 gbutter
• 1 mediumonion
• 400 gpotatoes
• 280 g (approximately 2 fillets)smoked haddock
• 300 ml (about 1¼ cups)whole milk
• 300 ml (about 1¼ cups)boiling water
• Optionalfish stock cube
• Optionalparsley, to garnish
• Optional — 2 tablespoonsdouble cream
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Prepare the fish

   Put the milk and smoked haddock, skin-side up if it has skin, into a pan. Make sure the milk covers the fish, then leave it there without turning on the heat.

2. 2

   Chop the vegetables

   Finely chop the onion. Peel the potatoes and cut them into cubes.

3. 3

   Soften the onion

   Melt the butter in a pan, add the onion and fry for about 5 minutes, until soft but not browned.

4. 4

   Simmer the potatoes

   Add the potatoes and cook for 1 minute, then pour in 300 ml of boiling water. Cover and simmer for about 15 minutes, until the potatoes are cooked through.

5. 5

   Cook the haddock

   Meanwhile, heat the milk and haddock gradually, occasionally moving the milk around with a wooden spoon so it does not stick. Allow about 5 minutes for the milk to heat, then cook the fish for a further 5 minutes.

6. 6

   Remove the fish

   Lift the haddock out of the milk with a slotted spoon and set the milk aside.

7. 7

   Check for bones

   Leave the fish to cool slightly, then remove and discard any skin or bones.

8. 8

   Mash some potatoes

   Use a masher or fork to roughly mash about a quarter of the potatoes in the pan.

9. 9

   Add the milk

   Pour the reserved milk into the pan with the potatoes and onion. Stir for a few minutes to combine.

10. 10

    Flake in the fish

    Separate the haddock into large chunks with a fork, add it to the pan and stir it through gently. Season with salt and pepper to taste.

11. 11

    Finish the soup

    Add parsley or double cream if you choose.

What is Cullen skink?

Cullen skink is a traditional Scottish soup named after the town of Cullen in Moray. Smoked haddock, potatoes and milk form its familiar combination, making it substantial enough to serve as a main or in smaller bowls as a starter.

This version builds body by mashing some of the cooked potatoes into the broth, while keeping the haddock in generous pieces. The fish’s smoky flavour carries through the simple milk-based soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 623 calories, 49g protein, 55g carbs, 23g fat.

The potatoes and milk provide most of the carbohydrates, while the haddock supplies much of the protein. Butter, whole milk and optional double cream contribute fat; serve with a side of vegetables or salad to balance the meal.

Choosing the haddock

Smoked haddock: Use fillets that fit comfortably in the pan and can be covered by the milk. If the fish has skin, place it skin-side up as directed.

Optional additions: The recipe lists a fish stock cube, parsley and double cream as optional. Parsley can be added as a garnish, and cream stirred in at the end; the method does not specify when to use the stock cube.

Gentle poaching matters

Slow heating: Bring the milk and fish up to temperature gradually rather than starting with a hot pan. Move the milk around occasionally with a wooden spoon to help stop it catching on the bottom.

Fish doneness: The method allows about 5 minutes for the milk to heat and another 5 minutes to cook the haddock. Lift the fish out carefully once cooked so it stays in pieces.

Build a thicker broth

Potato cubes: Cut the potatoes into similar-sized pieces so they cook at roughly the same pace in the covered pan.

Partial mash: Roughly mash about a quarter of the potatoes directly in the pan. This thickens the soup while leaving plenty of potato pieces intact.

Keep the fish in chunks

Cooling first: Let the haddock cool slightly before checking it for skin and bones. This makes it easier to handle safely.

Gentle mixing: Break the fish into large chunks with a fork, then fold it into the soup gently. Vigorous stirring can break it into smaller flakes.

Serve it simply

Cullen skink is often served with crusty bread, which is handy for dipping into the creamy, smoky broth. For a lighter meal, serve a smaller bowl alongside a green salad.

Add the optional parsley at the end for a fresh finish. If using double cream, stir it in gently just before serving.

Recipe notes & tips

• Use a pan wide enough for the haddock to sit in the milk without folding.
• Keep the milk at a gentle heat and move it around occasionally while the fish cooks.
• Check the haddock carefully for bones after it has cooled slightly.
• Mash only about a quarter of the potatoes to keep a mix of thick broth and distinct pieces.
• Stir the fish through gently so the finished soup has generous chunks.

Variations

• Add cream: Stir in the optional double cream at the end for a richer finish.
• Use parsley: Scatter the optional parsley over the soup just before serving.
• Add stock: Use the optional fish stock cube if you want to include it, following its packet instructions.
• Serve with bread: Offer crusty bread alongside for dipping.
• Make it a starter: Serve smaller bowls before a main course.

Common mistakes to avoid

• Heating the fish too fast: Bring the milk up gradually and move it around so it does not catch.
• Skipping the bone check: Let the haddock cool slightly and remove any bones before adding it back.
• Mashing every potato: Mash only about a quarter to retain some potato pieces.
• Breaking the fish too small: Separate it into large chunks and stir them in gently.
• Overcooking the onion: Fry it for about 5 minutes, stopping when it is soft but not browned.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 2 days. Reheat gently in a pan until piping hot, stirring carefully so the fish stays in chunks; avoid boiling the soup.

Frequently asked questions