Cullen Skink

About This Recipe

Cullen Skink takes its name from the small fishing town of Cullen in Moray, north-east Scotland, and 'skink' from the Gaelic word for essence or stock. It is made from Finnan haddie (traditionally cold-smoked haddock from the village of Findon, Aberdeenshire), potatoes, onion, and cream, producing a soup of remarkable richness and depth. The smokiness of the haddock infuses every spoonful, balanced by the sweetness of the potato and the luxury of double cream. Cullen Skink is served at the finest Scottish restaurants and is a staple of Burns Night suppers, proving that Scotland's greatest culinary achievements can be born from the simplest ingredients.

Ingredients

Serves 4

• 600 gundyed smoked haddock fillets (Finnan haddie if possible)
• 600 mlwhole milk
• 300 mlfish or vegetable stock
• 1 largeonion, finely diced
• 400 gfloury potatoes, peeled and diced (1.5 cm cubes)
• 2 tbspunsalted butter
• 150 mldouble cream
• 2 tbspfresh chives, finely snipped, to garnish
• 1 bay leafbay leaf
• 0.5 tspwhite pepper

Instructions

1. 1

   Poach the haddock

   Place the smoked haddock in a wide saucepan. Pour over the milk and add the bay leaf. Bring slowly to a simmer and poach for 8 minutes until the fish is just cooked. Remove the fish and set aside; reserve the poaching milk.

2. 2

   Flake the fish

   Once cool enough to handle, remove the skin and any bones from the haddock. Flake the flesh into large pieces. Set aside.

3. 3

   Cook the aromatics

   Melt butter in a large saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring, until completely soft and translucent but not coloured.

4. 4

   Add potatoes and liquid

   Add the diced potatoes to the onion. Pour in the reserved poaching milk (discarding the bay leaf) and the stock. Simmer for 15–20 minutes until the potatoes are tender.

5. 5

   Finish the soup

   Use a potato masher to crush roughly a quarter of the potatoes in the pot — this thickens the soup without making it fully smooth. Stir in the cream and white pepper. Fold in the flaked haddock and heat gently. Do not boil after adding the cream.

6. 6

   Serve

   Ladle into warmed bowls. Scatter generously with chives and finish with a small knob of butter floating on top if desired. Serve with crusty bread or oatcakes.

Variations

• •

  A splash of dry white wine added with the stock gives a subtle acidity that brightens the soup.

• •

  Some modern versions add leek alongside the onion for a gentler, sweeter base.

Storage

Refrigerate for up to 2 days. Reheat very gently — do not boil after the cream has been added or it may split.

Frequently Asked Questions