Cullen skink

Ingredients

• 500 gsmoked haddock (or the same amount of smoked cod)
• 1 measurefish stock concentrate
• 1onion, chopped
• 1 (optional)leek, sliced
• 2 largepotatoes
• 600 mlwhole milk
• 1 leafbay leaf
• 50 gbutter
• to tastesalt
• to tasteblack pepper
• 2 tablespoonschopped chives

Instructions

1. 1

   Rinse the fish

   Rinse the smoked fish under cold water and cut it into pieces. Pour 300 ml water into a pan large enough to hold the pieces in a single layer.

2. 2

   Prepare the vegetables

   Add the bay leaf and fish stock concentrate to the pan, then bring it to the boil over a medium-low heat. Meanwhile, trim, rinse and finely chop the leek and onion. Peel and rinse the potatoes, then cut them into 1 cm cubes.

3. 3

   Poach the fish

   Once the water boils and the fish flakes when tested with a fork, take the pan off the heat. If it is not ready, cook it for a couple more minutes. Drain the fish and leave it to cool.

4. 4

   Soften the vegetables

   Keep the fish cooking liquid and bay leaf. Melt the butter in a separate pan over a low heat, then add the onion and leek.

5. 5

   Cook gently

   Cover the pan and sweat the vegetables for 10 minutes, or until very soft, without letting them colour. Add 1–2 tablespoons of water if needed. Season with black pepper, then add the potatoes and stir well.

6. 6

   Simmer the potatoes

   Add the reserved fish cooking liquid and bay leaf, then bring to the boil. Cook for about 15 minutes, or until the potatoes are tender.

7. 7

   Choose the texture

   For a thicker texture, press some of the potatoes against the side of the pan with a fork. Leave them whole if you prefer, or blend the potatoes in a mixer for a smooth soup.

8. 8

   Add fish and milk

   Break the fish into small pieces, removing any inedible parts such as skin. Add it to the pan with the potatoes, pour in the milk and simmer very gently for about 10 minutes, taking care that the milk does not boil over.

9. 9

   Season the soup

   Stir gently so the fish does not break up further. The soup should be thick and creamy. Adjust the salt and pepper, ladle into bowls and garnish with chopped chives.

10. 10

    Serve hot

    Serve the Cullen skink piping hot, with crisp slices of rustic bread that have been toasted and buttered.

What is Cullen skink?

Cullen skink is a traditional Scottish soup associated with the fishing town of Cullen, on the Moray coast. Smoked haddock, potatoes and milk give it its distinctive savoury, creamy character.

This version builds body by cooking the potatoes in the fish’s poaching liquid, then leaving them chunky, lightly mashed or blended to suit your preference.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 20g protein, 18g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the milk and butter contribute much of the fat; smoked fish and milk supply most of the protein. Serve a bowl with plenty of vegetables alongside, or pair it with a modest piece of the suggested buttered toast for a more balanced plate.

Choosing the fish

Smoked haddock: This is the classic choice and supplies much of the soup’s smoky flavour. Smoked cod can stand in when haddock is hard to find.

Poaching liquid: The fish cooks briefly in water with stock concentrate and bay. Keep this liquid for the soup, as it carries flavour into the potatoes.

Sweat the vegetables gently

Onion and leek: Let them soften slowly in butter under a lid for 10 minutes. They should turn tender without browning, so add a spoonful or two of water if the pan looks dry.

Pepper: Season the softened vegetables before adding the potatoes, but wait until the end to adjust the salt because smoked fish and stock can both be salty.

Getting the texture right

Chunky: Keep the potatoes whole for a more rustic soup, or crush some against the side of the pan to thicken the broth while retaining pieces.

Smooth: Blend the potatoes before adding the fish and milk. Stir gently once the fish is in the pan so it stays in flakes rather than disappearing into the soup.

Watch the simmer

Potatoes: Cook them for about 15 minutes in the reserved fish liquid, checking that a knife slides through easily before moving on.

Milk: After adding it, keep the heat very low and simmer for about 10 minutes. Avoid a rolling boil, which can make the milk bubble over and the fish break up.

Serve it the traditional way

Chives: Scatter the chopped chives over the bowls just before serving for a fresh, mild onion note.

Bread: Toast rustic bread until crisp and butter it while warm. It makes a useful accompaniment for scooping up the thick soup.

Recipe notes & tips

• Cut the potatoes into even 1 cm cubes so they cook at a similar rate.
• Keep the fish pieces in a single layer while poaching so they cook evenly.
• Save all the fish cooking liquid before assembling the soup.
• Taste before adding salt, as the smoked fish and stock concentrate may already be salty.
• Keep the heat very low after adding the milk and stir gently.
• Remove any fish skin or other inedible pieces as you flake the fish.

Variations

• Extra leek: Keep the optional leek in for a sweeter, more pronounced allium flavour.
• Chunkier soup: Leave all the potatoes intact for a more rustic bowl.
• Smooth soup: Blend the potatoes before adding the fish and milk.
• Smoked cod: Use 500 g smoked cod if smoked haddock is unavailable.
• More herbs: Add a little extra chopped chive at the table for a fresher finish.

Common mistakes to avoid

• Browning the vegetables: Sweat them over low heat with the lid on, adding 1–2 tablespoons of water if they start to colour.
• Overcooking the fish: Take it off the heat as soon as it flakes with a fork, or give it only a couple more minutes if needed.
• Discarding the poaching liquid: Reserve it and use it to cook the potatoes for a more flavourful soup.
• Boiling the milk hard: Simmer over the gentlest heat so it does not bubble over.
• Stirring too vigorously: Fold the soup gently after adding the fish to keep the pieces intact.
• Salting too early: Taste the finished soup first, then adjust the seasoning.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan, stirring carefully and avoiding a boil; add a splash of milk if the soup has thickened.

Frequently asked questions