This warm, comforting bowl of undyed smoked haddock, onions, potatoes, milk and butter results in one of the most delicious, simplest Scottish recipes you’ll ever make – Cullen Skink!
Most of the really good Scottish recipes are generally quite easy to make. And this soup is made in less than 1 hour with only 10 – 15 minutes hands-on cooking time.
It’s a tasty, moreish and utterly delicious soup made even better when you dunk thickly butter slices of bread into it. A meal in itself; you won’t go hungry after enjoying a steaming bowl of Cullen Skink!
Origins of Cullen Skink
Cullen Skink originated from the town of Cullen, in the North East of Scotland, in a place called Moray. The simple version of it consisted of:
Smoked Haddock (undyed i.e. not bright yellow) – also known as Finnan Haddie
Potatoes
Onions
Milk
Salt and Pepper
Everything else is a bonus (extra flavour) extra.
It’s said that smoked haddock was in plentiful supply, so instead of using scraps of meat for soup, people started using fish instead. And it’s transformed into one of the most well known dishes of Scotland.
It is smokier than a traditional American fish chowder, as it’s made using smoked haddock. But more luxurious and hearty when compared to a French Bisque.
Suitable For The Whole Family (Weaning Friendly)
Suitable from 6 months +
Amendments I would make:
Use unsalted butter
No salt stock cubes
Be very conscious of checking the fish for pin bones
But otherwise, serve to baby with some bread for dipping in and watch them enjoy!
Photo above of my Fish Chowder recipe that I served to my baby (which is very similar to Cullen Skink – except with the addition of salmon, mustard, white wine and double cream).
Ingredients for Cullen Skink (Scottish Fish Soup)
Butter: I use Salted Butter as this seasons the soup from the very beginning.
Leek
Onion
use either or from above dependant on dietary needs, preferences or availability.
Potatoes: any variety will be suitable, as we’re essentially using them to add some bulk to the soup consistency (both with the mashed potato and the cubes).
Milk: using whole milk (full fat) is quite important as this adds quite a bit to the flavour. If necessary however, you could substitute for semi-skimmed (half fat) milk.
Stock: I use chicken stock because I like the flavour. The traditional recipe wouldn’t use any stock cubes at all. It would simply have been the smoked haddock infused milk. So opt for either no stock cubes, or use vegetable, chicken or fish – whatever is your preference.
Smoked Haddock: I source my smoked haddock fillets from Bernard Corrigan – they deliver locally to central belt in Scotland and code ‘laurenscravings’ will get you 20% off.
Fresh Chives: not essential, but provides a light, fresh lift of both flavour and colour at the end.
Salt
How To Make Cullen Skink (Method)
Prepare vegetables (by chopping) and peel and chop potatoes.
Once peeled, weigh out 150g of potatoes, chop into quarters and boil in salted water until soft. Chop the remaining potato into 1cm (1/2) cubes.
Melt butter in a large pan. Add leek and onion to pan, cook until softened (approx 10-15 minutes).
Once potatoes that you’ve been boiling are soft, mash or rice these and they’ll be added to the soup at the end to thicken it slightly. Then add prepared cubed potatoes to cooked onion and leek.
Once the vegetables have softened, add the milk and chicken stock.
Increase the heat until you achieve a near bubble (not boiling), then reduce to a medium heat and cook for approx 20 minutes
Add smoked fish to pan and simmer for 5-10 minutes until cooked and you can break it up into chunks with your spoon.
Mix through mash/riced potatoes, add salt and finely the chopped chives.
Serve with buttered bread and enjoy!
Soup Storage and Reheating
The soup can be stored in the fridge for 4-5 days. Ensure the fridge is 4C or below.
I wouldn’t recommend freezing the soup, as it’s made up in large part by milk. So the consistency would change after defrosting, so I always ensure I’m planning to use it up within the 4 days of making it.
To reheat: pour Cullen Skink in a pot on the hob (stovetop) and heat through gently until piping hot.
And finally…
If you do choose to make it, I hope you enjoy it!
If you’d like to try any of my other Scottish recipes then check out:
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!
Cullen Skink (Scottish Fish Soup)
Ingredients
- 75 g salted butter
- 1 leek
- 1 onion
- 550 g potatoes unpeeled weight
- 750 ml whole milk
- 500 ml chicken stock or vegetable
- 360 g large dyed smoked haddock fillets 2 large fillets
- 10 g fresh chives
- 1 tsp salt
Instructions
- Melt 75 g salted butter in a large pan.
- Finely chop 1 onion and 1 leek and add to pan, cook until softened (approx 10-15 minutes).
- Peel 550 g potatoes. Once peeled, weigh out 150g of potatoes, chop into quarters and boil in salted water until soft. Mash or rice these and they’ll be added to the soup at the end to thicken it slightly.
- Chop the remaining potato into 1cm (1/2) cubes.
- Once the vegetables have softened, add 750 ml whole milk, 500 ml chicken stock and cubed potatoes. Increase the heat until you achieve a near bubble (not boiling), then reduce to a medium heat and cook for approx 20 minutes.
- Add 360 g large dyed smoked haddock fillets to pan and simmer for 5-10 minutes until cooked and you can break it up into chunks with your spoon
- Mix through mash/riced potatoes and add 1 tsp salt
- Finely chop 10 g fresh chives and mix through before serving
One Response
I made this a few weeks ago (sorry for the late review) and I’m ashamed to say it’s my first attempt at Cullen skink (a 40 year old north east scotland Scottish lash!!) and it was so tasty! It was very easy to follow and my other half loved it! I have promised my sister that I will make her a batch too! I love the fact there is salmon in it but my sis isn’t a fan of salmon so I will just replace it for unsmoked haddock. Absolutely brilliant!!! 5 / 5 from me!