Cullen Skink is a classic Scottish dish. It's a hearty thick fish soup or chowder traditionally made with smoked haddock, milk, and potatoes, also known as Smoked Haddock Chowder. In this version, I've added leeks. It's lovely and thick with a creamy texture and a real depth of flavour.
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This Cullen Skink recipe is hearty and warning. You can serve it as a starter but I often serve this to my family as the main course, with fresh crusty bread as it's so filling (and I have teenage boys!). For a slight variation, check out my Smoked Haddock and Prawn Chowder or my easy Kedgeree recipe for another great way to use Smoked Haddock. Smoked Haddock Fishcakes can be made in advance and freeze well. For top tips on cooking haddock fillets, check out my Grilled Haddock Fillets Recipe.
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Why is Cullen Skink so called?
Cullen Skink comes from the Scottish town of Cullen in Moray on the northeast coast of Scotland. The name 'Skink' originally came from a local Scottish stew made from the 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.
Ingredients
Gather your ingredients. You don't need to remove the skin from the fish as we can do this once it is cooked. Do make sure there are no bones!
- Smoked Haddock. Use dyed or undyed. They both taste the same. Traditionally smoked fish took on a slight yellow colour from the smoke. Today, this is usually an industrialised process and the yellow colour is added afterwards to resemble the traditional version.
- Potatoes. Most varieties will work well in this recipe. I recommend using a variety that will mash well (ie. with a higher starch content) as we will mash half the potatoes to thicken the soup. Try Maris Piper, King Edwards or Desiree or in the US, Russets or Yukon Gold.
- Bay Leaf. A bay leaf helps deepen the flavour of a dish. Add it whole and remove before serving.
See recipe card for quantities.
Instructions
Put the haddock into a large pan and cover with cold water. Add the bay leaf and gently bring to a 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 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 to thicken the soup. Either transfer half to a food processor and blitz it or mash it together in the pan.
Put everything back 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. Serve with chopped parsley or chives sprinkled over the top of each portion and warm crusty bread.
Tip
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.
Substitutions
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 the Cullen skink its flavour.
If you want a richer version, substitute some of the milk for cream.
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.
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 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 lose without any plastic. If you need to, you can take your 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.
Storage
You can keep Cullen Skink in the fridge for up to 2 days. It can also be frozen for up to 3 months. Defrost it in the fridge overnight and reheat on a gentle heat until piping hot.
Top tip
Don't leave the soup on a boil as the milk may separate. Keep it on a simmer. If it seems too thick after re-heating, you can add a little more milk.
Looking for more Fish recipes for colder days - try these!
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📖 Recipe
Cullen Skink Recipe with Leeks
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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.500 g smoked haddock, 1 bay leaf
- 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.2 tablespoon olive oil, 1 onion, 2 large leeks
- 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.500 g potatoes
- 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.1 dash salt, 1 dash black pepper, 500 ml milk, 4 teaspoon fresh parsley or chives, 4 crusty bread rolls
Notes
Ingredients
- Smoked Haddock. Use dyed or undyed. They both taste the same. Traditionally smoked fish took on a slight yellow colour from the smoke. Today, this is usually an industrialised process and the yellow colour is added afterwards to resemble the traditional version.
- Potatoes. Most varieties will work well in this recipe. Use a variety that will mash well (ie. with a higher starch content) as potatoes thicken the soup. Try Maris Piper, King Edwards or Desiree or in the US, Russets or Yukon Gold.
Substitutions
You can substitute another smoked fish such as smoked cod or Basa for the Smoked Haddock. Smoked Basa is widely available and is often cheaper than Smoked Haddock. It's the smokiness of the fish that gives the Cullen skink its flavour.If you want a richer version, substitute some of the milk for cream.
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 reheating 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.
Guy Storrs
Rich and satisfying- and pretty fool proof. Hearty and healthy for family and guests equally,
Dawn
Had Cullen Skink in Glasgow recently and loved it. This is really tasty but if you can afford the calories I think it would be restaurant standard with a bit of single cream added. Decent portion size.
REALMEALDEAL
Hi Dawn, so pleased you liked it and found it tasty. It's a favourite in my house. Yes a bit of single cream does make it more indulgent and I mention this under substitutions. Think I'm going to make it this week now you've reminded me it definitely Cullen Skink weather!
Beth
Oh yum. This Cullen Skink is so delicious. We love smoked fish but I never thought about adding it to a soup. It's perfect!
Savita
Such a hearty meal, loved the recipe. It was so easy to make and even follow the recipe.
Amanda Wren-Grimwood
I've heard of this soup but never tried it. Looks perfect with a hunk of crusty bread.
Aimee Mars
I've never heard of this soup before so I loved learning where it came from! It looks delicious too and I can't wait to try it at home.
Katherine
This soup is so creamy and flavorful from the smoked fish!
Jennie
Fantastic recipe, thank you! I just returned from my sixth trip to Scotland, and was in the mood for a hearty bowl of Cullen Skink, and this recipe is a keeper. For the life of me, though, I could not find smoked haddock, so instead used salmon. The family loved it, and I would make it again.
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.