Cullen Skink
A thick, creamy soup of smoked haddock, potato and onion from the Moray coast of Scotland.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 servings
- Difficulty
- Easy
- Course
- Soup
- Cuisine
- Scottish
Cullen skink comes from the fishing village of Cullen on the Moray Firth. "Skink" is an old Scots word for a soup, originally one made from beef shin; in Cullen, where smoked haddock was plentiful, the fish took its place.
Look for undyed smoked haddock. The bright yellow kind is coloured, not smoked more. The soup should be thick enough that some of the potato breaks down into it.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 350 g undyed smoked haddock fillet
- 300 ml water
- 1 bay leaf
- 25 g butter
- 1 onion, finely chopped
- 350 g floury potatoes, peeled and diced
- 500 ml whole milk
- ground black pepper
- chopped parsley or chives, to serve
Equipment
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Method
- 1
Put the haddock in a wide pan with the water and bay leaf. Bring to a gentle simmer, cover and poach for 4–5 minutes until the fish just flakes. Lift out the fish and keep the cooking liquid.
Photo: Simon Doggett from London, UK via Wikimedia Commons, CC BY 2.0, cropped - 2
Melt the butter in a large saucepan and soften the onion gently for 8–10 minutes without letting it brown.
Photo: Juliegwen via Wikimedia Commons, CC BY-SA 4.0, cropped - 3
Add the potatoes, the fish cooking liquid (strained) and the milk. Simmer for 15 minutes until the potatoes are very soft. Lightly crush a few against the side of the pan to thicken the soup.
Photo: Andrew Roberts via Wikimedia Commons, CC BY 3.0, cropped - 4
Flake the haddock into large pieces, removing any skin and bones, and return it to the pan to warm through. Season with pepper (the fish is already salty), scatter with parsley or chives and serve with crusty bread.
Photo: Tracey Adams via Wikimedia Commons, CC BY 2.0, cropped
Tips
Richer version: stir in a splash of double cream at the end.
Keeping: best eaten the day it is made; reheat gently without boiling.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Soup too thin | Potatoes not broken down | Crush more of the potato into the soup, or simmer a few minutes longer |
| Too salty | Smoked fish is salty | Taste before seasoning, and add a little more milk to balance |
Frequently asked questions
What is cullen skink?
A thick Scottish soup of smoked haddock, potatoes and onion in milk, named after the fishing village of Cullen on the Moray coast.
What fish is best for cullen skink?
Undyed smoked haddock gives the best flavour and natural colour.
Can I reheat cullen skink?
It is best eaten the day it is made. Reheat gently without boiling, so the milk does not split.
Guides for this recipe
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Card photos: A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A chef's knife with a wooden handle, Frank Schulenburg via Wikimedia Commons, CC BY-SA 4.0, cropped; Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; Kitchen knives held on a wall-mounted magnetic strip, Phil! Gold from Pikesville, MD, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; A black bun cut open to show the dense, dark fruit filling inside its pastry case, IMBJR via Wikimedia Commons, CC BY-SA 3.0, cropped; A plate of clapshot, mashed potato and swede with chives, beside oatcakes, Mutt Lunker via Wikimedia Commons, CC BY-SA 3.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.