Cullen skink is a traditional Scottish soup made with smoked haddock, milk and potatoes. This version is rich and creamy, gently thickened by potatoes rather than flour, and finished with fresh parsley to match the look and texture in the photo. The fish is softly poached so it flakes into large pieces, giving the soup body without overpowering the delicate smokiness.
If you’re wondering what is a cullen skink, it’s best thought of as a hearty fish soup rather than a chowder. It’s simple food with deep roots, and this recipe for cullen skink stays close to that tradition.
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What is a Cullen Skink?
It’s a traditional Scottish soup that originates from the town of Cullen in Moray. Despite the name, it contains no skink, which is an old Scots word that once referred to shin or knuckle cuts of meat used in soups. Over time, smoked haddock replaced meat and became the defining ingredient.
Today the soup cullen skink is known for its creamy texture and distinctive smoky flavor.
History of Cullen Skink
The dish developed as a practical, nourishing meal in coastal Scotland, where smoked haddock was widely available and milk was a common cooking base. Early recipes for cullen skink varied from household to household, depending on what was on hand.
Cullen and skink became closely linked as the soup gained popularity beyond its local roots, and it’s now considered one of Scotland’s best-known traditional soups.
Substitutions and Variations
If smoked haddock isn’t available, smoked cod can be used, though the flavor will be slightly milder.
Some cullen skink recipes include leeks instead of onions for a softer sweetness.
For a looser soup, add a little extra milk at the end. For a thicker result, mash more of the potatoes before adding the fish back in.
Double cream can be added in small amounts, but traditional recipes rely on milk and potatoes for richness.
How to Store
Store leftover cullen skink in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat and stir often to prevent the milk from scorching. Avoid boiling when reheating, as this can cause the fish to break down too much.
Freezing isn’t recommended, as the milk can separate and the texture will suffer.
FAQs
Is cullen skink thick or thin?
It’s thicker than a clear soup but lighter than a chowder. The potatoes provide body without making it heavy.
Can I make this soup ahead of time?
Yes, but it’s best eaten the day it’s made or the next day for the best texture.
Is cullen skink always made with haddock?
Traditional cullen skink recipes use smoked haddock, which gives the soup its signature flavor.
Is it meant to be served as a starter or main dish?
It can be either. With bread, it works well as a light main course.
Can I make cullen skink soup in a slow cooker?
Yes, as long as you poach the fish separately so it doesn’t fall apart. On low, cook the onion and potatoes gently in the milk and butter mixture until the potatoes are completely tender. Add the poached smoked haddock during the final 20 to 30 minutes. This should take 6 or 7 hours. If you want to cook it on high, it will take 3 to 4 hours. The potatoes should be soft by this point. Stir in the poached smoked haddock for the last 15 to 20 minutes only, just long enough to heat through without breaking apart.
Cullen Skink
Cullen skink is a classic Scottish soup made with smoked haddock, milk and potatoes for a creamy, comforting result. This traditional recipe highlights the gentle smokiness of the fish while keeping the texture smooth and hearty.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: soup
- Cuisine: Scottish
Ingredients
14 ounces (400g) smoked haddock fillet
1 pound (450g) floury potatoes, peeled and diced
1 medium onion, finely chopped
2 cups (480ml) whole milk
1 cup (240ml) water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Instructions
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Put the smoked haddock in a wide pan and cover with the milk and water. Bring it just to a gentle simmer, then remove from the heat. Let the fish sit for 5 minutes so it cooks through without boiling.
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Lift the fish out of the liquid and set it aside. When cool enough to handle, remove the skin and flake the fish into large pieces. Strain and reserve the cooking liquid.
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Melt the butter in a saucepan over medium heat. Add the onion and cook gently until soft and translucent, not browned.
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Add the diced potatoes to the pan along with the reserved milk mixture. Bring to a simmer and cook until the potatoes are very tender.
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Lightly mash some of the potatoes in the pan to thicken the soup while keeping the texture rustic.
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Add the flaked haddock back to the pot and warm through gently. Season with salt and black pepper.
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Stir in the chopped parsley just before serving.
Notes
Serve hot with thick slices of bread on the side.
Keywords: soup, Scottish, cullen skink, broth
You might also like to try red beet soup, spicy chicken soup, 3-ingredient potato soup, chicken taco soup and brown Windsor soup.
