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    Home » Recipes » Seafood

    Cullen Skink Recipe

    Published Feb 26, 2022, modified Oct 8, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Cullen skink is a popular hearty thick, rich and creamy soup from Scotland, made with smoked haddock, potatoes, leeks and milk.

    White bowl with Scottish smoked haddock soup garnished with parsley and parsley in the background.

    This is a most delicious soup, it is smoky, full of flavour and so comforting that it is one of our favourite soups.

    Cullen skink takes its name from the coastal town of Cullen on the northeast coast of Scotland where it is known as a hearty fisherman’s soup.

    Originally the soup was made using a knuckle of beef and skink was the Scottish term for this, however in the 1980’s, beef was eventually replaced with smoked haddock due to cost and the plentiful supply of haddock in the region but the term skink remained.

    This local speciality has now become so popular it ranks as one of Scotland’s most famous dishes.

    It is a perfect starter for entertaining as it is so quick and easy to make (ready in just under 30 minutes), and can be prepared several hours in advance allowing the flavours to develop even further (see below).

    Wondering what to serve with cullen skink? Try it with some warm crusty bread topped with our tangy cavolo nero, or our yummy braised savoy cabbage.

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    Jump to:
    • Selecting the fish
    • Helpful tips
    • Can you make it keto?
    • Make in advance
    • Your questions answered
    • Storing leftovers
    • You may also like …
    • 📋 Recipe

    Selecting the fish

    Cullen skink is typically made using finnan haddie, haddock which has been smoked with green wood and peat in a style typical of the northeast coast of Scotland.

    However, any smoked haddock will do. I usually use a couple of packets of M&S smoked haddock which has already been skinned and deboned (don’t worry if the weight come to slightly over or under 400 grams).

    Helpful tips

    Poach – The haddock is lightly poached to enhance the flavours. It does not require prolonged cooking as it is already smoked. The fish will usually flake into large pieces during poaching, which is fine.

    Vegetables – potatoes, leeks and an onion, chopped small so they cook quickly.

    Blend – blend till smooth or to desired consistency.

    Serving – serve warm with a thick slice of your favourite crusty bread.

    Can you make it keto?

    Yes, for a Keto version of cullen skink, substitute the potatoes with fresh cauliflower.

    Cullen skink soup in white bowl with fresh parsley garnish.

    Make in advance

    This soup can be made a day ahead which it perfect for entertaining.

    Allow the soup to cool before transferring to a sealed container and keep in the fridge.

    To reheat, warm it gently on a low heat in a saucepan on the stove adding a tiny bit of milk if necessary.

    Your questions answered

    Why poach fish in milk?

    Poaching fish in milk not only adds flavour to the milk, it gives a slight sweetness, plus the fats in the milk help the fish absorb the flavour of other ingredients, in this case the bay leaf. The higher the fat content of the milk, the more effective this will be, so try and use whole milk or half and half.

    Storing leftovers

    Cullen Skink will keep in a sealed container for 1-2 days in the fridge. Warm in the microwave or in a saucepan on low heat before serving.

    It can be frozen the same day and kept for up to a month. Defrost overnight in the fridge and reheat on a low heat, adjusting the seasoning as required.

    You may also like …

    • Turkish Lentil Soup
    • Broccoli Cheese Soup Low Carb
    • Potage Parmentier – Leek & Potato Soup
    • Creamy Red Pepper Soup

    Are you making this Cullen Skink – Scottish smoked haddock soup recipe or any other on my blog? I would love to hear about it in the comments below and if you like it be sure to give it 5 stars. Thank you!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    A white bowl containing Scottish smocked haddock soup topped with fresh parsley and parsley in the background.

    Cullen Skink Recipe

    Nicole Shroff
    Cullen skink is a popular hearty thick, rich and creamy soup from the northeast coast of Scotland, made with smoked haddock, potatoes, leeks and milk.
    5 from 6 votes
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Mains, Soup
    Cuisine Scottish
    Servings 4 servings
    Calories 277 kcal

    Ingredients

    • 400 grams smoked haddock 14 ounces, skinned and deboned
    • 500 millilitres whole milk 2 cups, warm
    • 1 large bay leaf
    • 2 tablespoons butter
    • 1 small onion chopped small
    • 2 medium leeks sliced thinly
    • 300 millilitres water 1 ⅓ cups, room temperature
    • ½ teaspoon salt
    • 400 grams potatoes 14 ounces or 2 medium, cut into small cubes
    • ¼ freshly ground black pepper
    • 1 tablespoon fresh parsley coarsely chopped

    Instructions
     

    • 400 grams smoked haddock, 1 large bay leaf, 500 millilitres whole milk
      Place fish, bay leaf and milk in a medium saucepan on medium heat, cover and bring to a boil. Once its starts to boil remove from heat, set aside and discard the bay leaf.
    • 2 tablespoons butter, 1 small onion, 2 medium leeks
      In another medium saucepan, melt the butter on medium heat then add the onion and leeks. Cover and cook till softened for around 10 minutes stirring occasionally.
    • ½ teaspoon salt, 400 grams potatoes, 300 millilitres water
      Pour in the water, salt and potatoes and half the poached haddock with all the milk. Cover and cook on a low flame till the potatoes are tender then remove from the heat.
    • ¼ freshly ground black pepper, 1 tablespoon fresh parsley
      Blend the soup till smooth or to desired consistency and add the remaining haddock. Taste for seasoning then garnish with freshly ground black pepper and parsley and serve warm with crusty bread.

    Notes

    • Chop the vegetables small so they cook quickly.
    • The fish will usually flake into large pieces during poaching, which is fine.
    • Blend till smooth or to desired consistency.
    • Serve with fresh bread.
    • Store leftovers in a sealed container in the fridge for up to 48 hours.
    • To reheat, warm gently in a saucepan on the stove using low heat, adding a little milk if necessary.
     

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 277kcalCarbohydrates: 14gProtein: 30gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 105mgSodium: 1171mgPotassium: 694mgFiber: 1gSugar: 9gVitamin A: 1286IUVitamin C: 8mgCalcium: 227mgIron: 2mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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