Cullen skink

    1 hour 30 min

    A classic Scottish soup originating from the village of Cullen in Morayshire.

    34 people made this

    Serves: 6 

    • 1kg (2 1/4 lb) smoked haddock fillets
    • 600ml (1 pint) milk
    • 2 large baking potatoes, peeled and diced
    • 1 large onion, finely chopped
    • freshly ground black pepper to taste
    • handful chopped fresh parsley for garnish

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk and simmer until tender, about 10 minutes.
    2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

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    Reviews in English (13)


     -  18 Mar 2010


    Added a little leek also. V2: cauliflower & leek and less potato. Also veg stock with the milk. A bit healthier and very solid.  -  11 Feb 2017


    Very good. I wasn't able to find undyed herring, but it didn't make any difference. I added a little buttermilk for a bit of a 'twang.' Thanks!  -  15 Mar 2006  (Review from Allrecipes US | Canada)