Traditional Cullen Skink is a classic Scottish dish. It's a hearty thick fish soup or chowder traditionally made with smoked haddock, leeks and potatoes, also known as Smoked Haddock Chowder. This version is lovely and thick with a creamy texture and a real depth of flavour.
Cullen Skink comes from the Scottish town of Cullen in Moray on the north east coast of Scotland. The name 'Skink' originally came from a local Scottish stew made from shin of beef. When beef became scarce, people started eating a lot more Smoked haddock, which was readily available. The name 'Skink' however stuck and has for a long time been used as the name of this dish.
This Cullen Skink recipe is really hearty and warning. I like to put half the soup through a blender to make it nice and thick. If you want to thicken it up even more, you can add a little cream. If you enjoy this recipe, you might also like my Smoked Haddock and Prawn Chowder
What to serve with Cullen Skink
Traditionally, Cullen Skink is served with freshly baked crusty bread and some chopped chives or parsley. This is all you need as the soup already contains fish, potato and vegetables.
What can I use instead of Smoked Haddock?
If you can't find smoked haddock, you can substitute another smoked fish such as smoked cod or Basa. Smoked Basa is widely available and is often cheaper than Smoked Haddock. It's the smokiness of the fish that gives it the flavour.
Sustainability
When shopping for fish, look for the Marine Stewardship Council logo. This label tells us that the fish has been sourced responsibly. The Marine Stewardship Council constantly monitors fish stocks in an effort to help preserve fish stocks for future generations. The Good Fish Guide will give you the latest information on fish stocks.
As always, try to buy vegetables loose without any plastic. If you need to, you can take your own re-usable bags for vegetables to the shop. Buying from local sources will reduce the carbon footprint as well as help support your local economy.
How to make it
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- Put the haddock into a large pan and cover with cold water. Add the bay leaf and gently bring it to the boil. Once it is boiling, the fish should be cooked. Check the fish, give it another minute if necessary. Transfer the fish to a plate to cool down, take the pan off the heat but keep the water.
- Meanwhile, add the olive oil to a second large pan with the onion and leeks and gently fry for 5 minutes over a low-medium heat until they are softened.
- Add the potato chunks and 300ml of the haddock water, with the bay leaf, and simmer for about 10 minutes until the potato is tender. Remove the bay leaf when the potato is cooked.
- Remove the skin from the haddock and flake it into chunks.
- You now need to mash together half the haddock with half the potato, leek and onion mixture in order to thicken the soup. Either transfer half to a food processor and blitz it or mash it together in the pan.
- Put everything into the large pan and add the milk. Season with salt and freshly ground black pepper and bring back to a simmer. Try not to let it boil as the milk may separate. Everything is cooked so it just needs heating until it is piping hot. If you want to thicken it even more, you could add a little cream. Serve with chopped parsley or chives sprinkled over the top of each portion and warm crusty bread.
Storing and Reheating Cullen Skink
You can keep Cullen Skink in the fridge for up to 2 days. It can also be frozen for up to 3 months. When re-heating the soup, be careful not to let it boil as the milk may separate. Keep it on a simmer. If it seems too thick, you can add a little milk.
Traditional Cullen Skink. A Meal in a Bowl
Ingredients
- 500 g smoked haddock skin on, bones removed
- 1 bay leaf organic
- 2 tablespoon olive oil organic, fairtrade
- 1 onion organic, peeled and finely chopped
- 2 large leeks organic, washed sliced 1cm slices
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 500 g potatoes organic, peeled diced 1cm chunks
- 500 ml milk organic
- 4 teaspoon fresh parsley or chives organic, chopped, (optional)
- 4 crusty bread rolls to serve (optional)
Instructions
- Put the haddock into a large pan and cover with cold water. Add the bay leaf and gently bring it to the boil. Once it is boiling, the fish should be cooked. Check the fish, give it another minute if necessary. Transfer the fish to a plate to cool down, take the pan off the heat but keep the water.
- Meanwhile, add the olive oil to a second large pan with the onion and leeks and gently fry for 5 minutes over a low-medium heat until they are softened.
- Add the potato chunks and 300ml of the haddock water, with the bay leaf, and simmer for about 10 minutes until the potato is tender. Remove the bay leaf when the potato is cooked.
- Remove the skin from the haddock and flake it into chunks.
- You now need to mash together half the haddock with half the potato, leek and onion mixture in order to thicken the soup, so either transfer half to a food processor and blitz it or mash it together in the pan.
- Put everything into the large pan and add the milk. Season with salt and freshly ground black pepper and bring back to a simmer. Try not to let it boil as the milk may separate. Everything is cooked so it just needs heating through until it is piping hot. Serve with chopped parsley or chives sprinkled over the top of each portion and warm crusty bread.
Notes
Storage
You can keep Cullen Skink in the fridge for up to 2 days. It can also be frozen for up to 3 months. When re-heating the soup, be careful not to let it boil as the milk may separate. Keep it on a simmer. If it seems too thick, you can add a little milk.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Daphne Morgan
I made this for the family on Monday evening. Went down a treat! Generous portions for 4 of us plus a small portion for our 11 month old grandson which I put aside before adding any salt.
I will definitely be repeating this easy to follow recipe.