Cullen Skink from Scotland


Cullen Skink from Scotland

Cullen Skink is traditional Scottish thick soup, hailing from the Scottish town of Cullen in Moray on the north east coast of Scotland. Made from smoked haddock, potatoes and onions, this version is particularly thick, making it a meal in itself. Thick, hearty and full of flavour, just perfect for a dark wintery day.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine British
Servings 4
Calories 482 kcal


  • 500 g undyed smoked haddock skin on, bones removed
  • 1 bay leaf organic
  • 2 tbsp olive oil organic, fairtrade
  • 1 onion organic, peeled and finely chopped
  • 2 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 tsp fresh chives organic, chopped, (optional)
  • 4 crusty bread rolls to serve (optional)


  • 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. Season with freshly ground black pepper.
  • Add the potato chunks and 500ml 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. Serve with chopped chives sprinkled over the top of each portion and warm crusty bread.


Not all eating together or in a hurry?
This dish can be prepared in advance and kept in the fridge for up to 2 days. It can also be frozen up to 3 months.


Calories: 482kcalCarbohydrates: 50gProtein: 42gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 1206mgPotassium: 1383mgFiber: 5gSugar: 13gVitamin A: 1250IUVitamin C: 47.9mgCalcium: 300mgIron: 4.5mg
Tried this recipe?Let us know how it was!

2 thoughts on “Cullen Skink from Scotland

  1. Zoe says:

    My family love this. I never would have thought of serving a “soup” for dinner but it’s actually really filling & no complaints even from my teenagers

  2. Daphne Morgan says:

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.