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Cullen Skink

Cullen Skink is a traditional Scottish recipe for a soup of smoked haddock cooked in milk that's thickened with mashed potatoes. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Cullen Skink.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4–6

Rating:

Tags : Scottish Recipes

This is a traditional Scottish smoked haddock soup originating in the from the fishing village of Cullen, in Morayshire. The 'skink' in the name refers to a traditional soup originally made with a shin of beef. Though this was substituted with smoked haddock in the Cullen variant.

Ingredients:

1 large smoked haddock (about 900g)
1 medium onion, finely chopped.
900ml milk
2 tbsp butter
225g mashed potato
1 bay leaf
50g butter, cubed
Chopped parsley, to garnish
Water, as needed
Salt and freshly-ground black pepper to taste
Triangles of fresh toast (as an accompaniment)

Method:

Place the smoked haddock skin side down in a shallow pan and cover with water. Bring to the boil and cook for about 5 minutes, turning once. Allow to cool, remove the haddock from the pan (reserve the stock) and take off its skin and remove the bones. Break the fish into flakes and return to the stock.

Add the onion and bay leaf then season with salt and freshly-ground black pepper. Simmer for 15 minutes then remove the bay leaf and the fish (reserve the fish). Add the milk to the stock, bring to the boil then take off the heat and add sufficient mashed potato to bring the soup to the consistency that you want (it really should be rich, thick and creamy). Add the fish and re-heat.

Add the butter and mix into the soup. Pour into a serving dish, garnish with freshly-chopped parsley and accompanied by triangles of toast.