Scottish Smoked Haddock Soup

Certain to be found in any traditional Scottish restaurant is Cullen Skink. But what is Cullen Skink, where is it from and how is it made? Read on and we’ll try and answer any questions we think you might have. At the bottom, you’ll find a Cullen Skink recipe so you can make your own. This one is made without cream, add around 150ml of double cream for a luxurious soup for a special occasion.

What is Cullen Skink?

This strange-sounding soup is a traditional Scottish soup which originates from the fishing port of Cullen on the North East of Scotland. (Click here to read about our visit to Cullen). The name skink comes from a Scots word for a shin, knuckle or hough of beef. These would have been used to make soup. The word migrated over years to mean soup but is now used for just Cullen Skink. The word skink is similar to English Shank, Dutch Schenke (shin) and German Shenkel (thigh) and Shinken (Ham)

When to serve Cullen Skink?

This is a perfect winter warmer, filled with creamy milky potatoes and fish. Cullen Skink is often served on Burns Night as part of a Burns Supper.

What kind of fish to use?

Traditionally Cullen Skink is made with Finnan Haddie (Haddock from Findon in Aberdeenshire). If you can’t get this then any smoked haddock will do.

Can Cullen Skink be frozen?

Yes, easily frozen and we believe it keeps for 3 months, we have never left any that long before it has been munched.

How to make Cullen Skink

Ingredients

1 tbsp butter
1 medium onion
400g medium potatoes (about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley or chives, finely chopped

Method

Melt the butter in a saucepan over medium heat, then add the onion and fry for 5-8 mins until soft.
Add the cubed potatoes and 300ml of water and bring to the boil.
Reduce the heat and simmer for 10-15 mins.
Meanwhile, put the haddock in another pan and cover with the milk.
Cook gently for 5 mins, or until just tender.
Remove the haddock from the milk and place on a plate to cool.
Keep the cooking milk aside.
Flake the haddock into chunks.
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley/chives to serve.

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Scottish Cullen Skink Recipe

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Course Soup, starter

Ingredients

1 tbsp butter
1 medium onion
400 g medium potatoes about 2, peeled and cut into 1cm cubes
250 g smoked haddock
250 ml whole milk
½ small bunch of parsley or chives finely chopped

Instructions

Melt the butter in a saucepan over medium heat, then add the onion and fry for 5-8 mins until soft.
Add the cubed potatoes and 300ml of water and bring to the boil.
Reduce the heat and simmer for 10-15 mins.
Meanwhile, put the haddock in another pan and cover with the milk.
Cook gently for 5 mins, or until just tender.
Remove the haddock from the milk and place on a plate to cool.
Keep the cooking milk aside.
Flake the haddock into chunks.
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley/chives to serve.