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Cullen Skink (Scotland)

An authentic recipe for traditional Scottish Cullen Skink, highlighting the rich smoky depth of smoked haddock combined with a creamy potato broth.

Level Medium Prep 15 min Cook 30 min Servings 4 Score 4.9/10

Ready in

45 min

Makes 4 servings

Prep 15m

Cook 30m

Level Medium

About this recipe

An authentic recipe for traditional Scottish Cullen Skink, highlighting the rich smoky depth of smoked haddock combined with a creamy potato broth.

Scotland's iconic thick fish chowder made with smoked haddock, potatoes, onions, and milk.

Ingredients

Servings

Units

Main

500 g smoked haddock fillets (skin-on)
500 ml whole milk
300 ml water or fish stock

Aromatics

50 g butter (unsalted)
1 large onion (finely chopped)

Vegetables

500 g potatoes (peeled and diced floury potatoes)

Garnish

2 tbsp fresh parsley (chopped)

Seasoning

salt and pepper (to taste)

Equipment

Large heavy-based pot For simmering the soup
Wide poaching pan For cooking the haddock
Slotted spoon For removing fish

Instructions

Place the smoked haddock fillets in a wide pan, pour over the milk and water, and gently poach for about 5 minutes until the fish flakes easily.
Remove the fish with a slotted spoon, reserving the poaching liquid. Once cool enough to handle, remove any skin and bones, and flake the fish into large chunks.
Melt the butter in a large heavy-based pot over medium heat, add the chopped onion, and cook gently for 5 minutes until soft and translucent.
Add the diced potatoes to the pot and pour in the reserved milk and water mixture used to poach the fish.
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the potatoes are tender.
20 min
Mash some of the potatoes in the pot with a fork or spoon to thicken the soup naturally, then gently fold in the flaked smoked haddock.
Season with black pepper (and salt if needed), heat through for a couple of minutes, garnish with fresh parsley, and serve hot.

Nutrition

Calories 340

Protein 28g

Carbs 32g

Fat 11g

Fiber 4g

Sugar 6g

Sodium 680mg

Serving Size 1 bowl

Cooking Timeline

Prep 15 min

Cook 30 min

Total 45 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.0
Nutrition 8.5
Value 9.2
Instructions 9.4
Ingredients 9.2
Time Accuracy 9.0
Difficulty 8.0
Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A deeply comforting, rich, and hearty Scottish soup that combines smoky fish with velvety potato chowder texture.

Pros

Incredible smoky flavor
Naturally thickened
Hearty and warming

Cons

Requires care to remove all small fish bones

Overview

Scotland's iconic thick fish chowder made with smoked haddock, potatoes, onions, and milk.

AI Insights

Summary

An authentic recipe for traditional Scottish Cullen Skink, highlighting the rich smoky depth of smoked haddock combined with a creamy potato broth.

Tips

Check the smoked haddock carefully for any stray pin bones before flaking into the soup
Mash only a portion of the potatoes to maintain a chunky, rustic chowder texture
Serve hot with crusty artisanal bread or traditional oatcakes