Traditional Cullen Skink Recipe

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This traditional Cullen skink recipe is a Scottish soup made with smoked haddock, potatoes, onion and milk. The potatoes thicken the milky broth while the haddock adds a salty, smoky flavor.

I came across the name long before I knew what the soup contained, and thought it sounded considerably stranger than the dish itself! Cullen skink is simple, old-fashioned food with soft potatoes, big flakes of fish and plenty of fresh parsley.

A smaller bowl works as an appetizer while a generous serving with crusty bread makes a filling lunch or dinner. The traditional recipe doesn’t need any flour or cream since the mashed potatoes provide enough body.

What is Cullen Skink?

Cullen skink is a traditional Scottish soup from Cullen, a coastal town in Moray in northeast Scotland. The main ingredients are smoked haddock, potatoes, onion and milk. Some households add leeks or cream, although neither is essential.

The haddock is usually poached in milk before being skinned, checked for bones and separated into large flakes. The poaching milk goes into the soup so none of that smoky fish flavor is lost.

What Does Cullen Skink Mean?

The Cullen part of the name comes from the town where the soup originated. Skink is an old Scots word associated with soup or broth. Earlier skink recipes were made with meat, often shin or knuckle cuts.

Smoked haddock later became the defining ingredient in the Cullen recipe. The name has nothing to do with the small lizard also known as a skink – don’t put those in there!

What Does Cullen Skink Taste Like?

Cullen skink has a mild smoky taste from the haddock with richness from the milk and butter. The potatoes soften into the broth and the onion adds a touch of sweetness.

I wouldn’t describe the finished soup as tasting strongly fishy. Smoked haddock has a firm, savory character that works really well with potatoes and milk. Fresh parsley adds a light herbal flavor and a little color.

Is This Soup the Same as Fish Chowder?

Cullen skink and fish chowder have several ingredients in common, although they aren’t exactly the same dish. Cullen skink has a short traditional ingredient list centred on smoked haddock, potatoes, onion and milk.

Fish chowder may contain several kinds of seafood, sweetcorn, bacon, celery, stock or cream. I’d say cullen skink is less complicated and gets most of its character from the smoked fish – its main ingredient.

Traditional Cullen Skink Ingredients

• Smoked haddock: The main flavor. Leave the cooked fish in fairly large flakes so it doesn’t disappear into the soup.
• Floury potatoes: Maris Piper potatoes work well in the UK. Russet potatoes are a good US choice. I find that floury potatoes break down more readily and thicken the broth.
• Onion: Cook it slowly in butter until soft and translucent. Browning it can change the color and flavor of the soup.
• Whole milk: The milk poaches the haddock and forms most of the broth.
• Water: A little water prevents the soup from getting too thick or too rich.
• Butter: This softens the onion and adds richness. I used salted butter but you can use unsalted and adjust the salt later.
• Fresh parsley: Add it shortly before serving.
• Black pepper and salt: Smoked haddock can be quite salty, so I advise you to taste the soup before adding any salt.

Which Smoked Haddock is Best?

Dyed and undyed smoked haddock both work in a Cullen skink recipe. Dyed haddock has the familiar yellow color while undyed haddock is naturally cream or beige. The color doesn’t indicate better quality.

Choose a thick fillet if possible because it separates into larger flakes after poaching. I always check the fish carefully for small bones after removing the skin. Even if you can’t see them, run your finger down the filet and you’ll be able to feel any little bones in there.

How to Make Cullen Skink

• Poach the smoked haddock gently in the milk and water.
• Remove the fish and reserve all the poaching liquid.
• Remove the skin and bones, then separate the haddock into large flakes.
• Cook the chopped onion slowly in butter until soft.
• Add the diced potatoes and reserved poaching liquid.
• Simmer until the potatoes are very tender.
• Mash some of the potatoes into the broth.
• Return the haddock to the pan and warm it gently.
• Taste, season and stir in the parsley.

I’d say I mash about a third of the potatoes. This thickens the soup a bit while leaving enough potato pieces for texture.

How Thick Should This Soup Be?

Cullen skink should be thicker than an ordinary broth but loose enough to ladle easily. It shouldn’t have the consistency of mashed potato or a very thick stew.

I mash a few more potatoes if the soup isn’t thick enough. If you have the opposite issue and it gets too thick while standing, add a small amount of milk.

Cullen Skink Recipe with Leeks

Some Cullen skink recipes include leeks as well as onion. Leeks add a mild sweetness that works well with smoked haddock. Cook one small sliced leek with half a chopped onion in the butter before adding the potatoes.

I always wash leeks carefully because soil can collect between its layers and, trust me, you don’t want that grit in your soup! Use only the white and light green parts for the soup.

How to Make a Richer Cullen Skink

For a richer Cullen skink, replace a small amount of the milk with double cream or heavy cream. Stir the cream in near the end and keep the heat low.

A little extra butter can also be added before serving. Too much cream can cover the flavor of the smoked haddock, so a modest amount is enough.

Can You Make Cullen Skink without Cream?

Traditional Cullen skink doesn’t need cream. Whole milk, butter and mashed potatoes make the soup creamy on their own.

Using potatoes as the thickener also means there’s no need to add flour. This gives the broth a smooth consistency while keeping the ingredient list short.

Common Cullen Skink Problems

• The soup is too salty: Smoked haddock varies in saltiness. Don’t season until the fish has been returned to the pan. Extra milk or cooked potato can help soften an overly salty result.
• The milk has separated: This usually happens when the soup boils. Keep it at a gentle simmer during cooking and use low heat when reheating.
• The soup’s too thin: Mash more of the cooked potatoes into the broth and simmer gently for a few more minutes.
• The fish broke into tiny pieces: It’s bettr to add the haddock near the end and stir carefully. The fish only needs enough time to heat through.

What to Serve with Cullen Skink

Crusty bread is my usual choice because it mops up the creamy broth. Scottish oatcakes are another traditional option, especially when Cullen skink is served as a smaller first course. I’m not really a fan of oatcakes, but you might like them. Get some here!

A full bowl of this soup is filling enough for lunch or dinner. A simple green salad can be served afterwards if you want something fresh with the meal.

How to Store and Reheat Cullen Skink

Keep leftover Cullen skink in a covered container in the refrigerator for up to 2 days. Cool the soup promptly before refrigerating it.

Reheat it slowly in a saucepan over low heat and stir occasionally. Don’t let the soup boil. You can add a splash of milk if it has thickened in the refrigerator.

Freezing isn’t recommended because the milk may separate and the potatoes can develop a grainy texture after thawing.

Victoria Haneveer

Traditional Cullen Skink Recipe

Traditional Scottish soup made with smoked haddock, potatoes, onion and whole milk. Some of the potatoes are mashed into the broth for a naturally creamy consistency, then the fish is added back in large flakes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Soup

Cuisine: Scottish

Ingredients Method Notes

Ingredients

 

• 14 ounces (400 g) smoked haddock fillet
• 1 pound (450 g) floury potatoes, such as Maris Piper or russet potatoes, peeled and cut into ¾-inch cubes
• 1 medium onion, finely chopped
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) water
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley, plus more to garnish
• Black pepper, to taste
• Salt, only if needed

Method

 

1. Add the smoked haddock to a wide pan. Pour in the milk and water. Heat over medium-low heat until the liquid reaches a very gentle simmer.
2. Remove the pan from the heat, cover it and leave the haddock to poach for 5 minutes.
3. Lift the fish onto a plate and reserve all the poaching liquid. Once the haddock is cool enough to handle, remove the skin and any bones. Break the fish into large flakes.
4. Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until soft and translucent. Don’t let it brown.
5. Add the potatoes and pour in the reserved poaching liquid. Bring to a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are very tender.
6. Mash about one-third of the potatoes against the side of the pan with a wooden spoon. Leave the remaining potato cubes whole.
7. Return the flaked haddock to the pan and warm it gently for 3 to 4 minutes.
8. Add black pepper, then taste the soup before adding any salt.
9. Stir in the chopped parsley and serve hot.

Notes

• Smoked haddock varies considerably in saltiness, so don’t add salt until the end, as you might not need any.
• Either dyed or undyed smoked haddock can be used.
• Add a splash of milk if the soup becomes too thick.
• Don’t boil the soup after returning the haddock to the pan – that causes tough fish flakes.
• Leftovers can be refrigerated for up to 2 days. Freezing isn’t recommended.

Cullen Skink FAQs

More Soup and Seafood Recipes

This recipe for Cullen skink is a good one to keep for cold weather, especially when you want something more interesting than ordinary potato soup. Browse my other soup recipes and fish and seafood recipes.

You might also enjoy my tuna fishcakes, herring potato salad with dill, 3-ingredient potato soup or brown Windsor soup.