Cullen Skink has to be one of the best known and best tasting traditional Scottish soups!
I had the pleasure of travelling to the village of Cullen in Moray and tasting soup directly from the source, which really inspired me to want to learn and create my own easy homemade Cullen Skink recipe!
If you aren’t too sure what Cullen Skink consists of, it’s a thick soup of mainly potatoes, smoked haddock and onions in a creamy sauce which is often compared to a fish chowder.
Preferably, you would use an undyed smoked haddock in this recipe but it just wasn’t available at the time of my making. It doesn’t affect the overall taste of this dish, so do not worry if you find yourself in the same position!
You can often find Cullen Skink on slightly more formal restaurant menus and it is often served as a starter at events here in Scotland.
It is a hearty dish that’s rich in flavour and I think it’s absolutely delicious.
I would love to hear your thoughts on this easy Cullen skink soup recipe! Is fish soup for you?
- 4 Fillets smoked haddock (approx 400g)
- 4-5 Large potatoes, parboiled and diced
- 1 pint Whole milk (568ml)
- 500ml Chicken stock
- 1 Onion, finely chopped
- 28g Butter (1oz)
- 1/4 pint Double cream (4tbsp)
- 1-2 Bay leaves
- Salt and pepper, to taste
- Parsley, for decoration
- Large saucepan
- Medium saucepan
- Potato masher
- Peel and dice your potatoes.
- Chop your onion.
- Place your potatoes in a saucepan and add 500ml chicken stock.
If needed, add some water to ensure that the liquid just covers the potatoes.
Parboil potatoes for around 5-7 minutes.
Remove from the heat and drain once softened.
- In your large saucepan, melt your butter before adding the onion and sautéing until translucent.
- Add milk, bay leaf and parboiled potatoes before bringing the milk to a boil.
Reduce the heat to a light simmer and break up the potatoes to a light mash.
- Cut your smoked haddock into small pieces and add to the saucepan.
Turn the heat off, place the lid on the pan and continue to cook for approximately 5-8 minutes.
- Add up to 4tbsp double cream along with some parsley and stir in before serving.
Remove your bay leaf.
Keep in an airtight container and refrigerate. This can be kept for up to two days.
Store in an airtight container and freeze for up to 2 months. Thoroughly defrost before reheating.