How to Make Cullen Skink – A Classic Scottish Smoked Fish Soup

 

If you’re looking for a comforting, hearty soup with deep, smoky flavour, look no further than Cullen Skink. This traditional Scottish soup is made with smoked haddock, potatoes, onions, and milk – simple ingredients that come together to create a rich and creamy dish. Often served as a starter but filling enough for lunch, Cullen Skink is a true gem of Scottish cuisine.

--- published by foodie Parmod.

✅ What Is Cullen Skink?

Cullen Skink is a thick, creamy soup originating from the town of Cullen in Moray, on the northeast coast of Scotland. It typically features smoked haddock, potatoes, onions, and milk or cream. Traditionally served with crusty bread, it’s warming, nourishing, and full of flavour – perfect for chilly weather or a cosy supper.

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🛒 Ingredients for Cullen Skink

Serves 4:

400g smoked haddock fillets (preferably undyed)

1 medium onion, finely chopped

300g floury potatoes (e.g. Maris Piper), peeled and diced

500ml whole milk

200ml water or fish stock

25g butter

1 bay leaf

Salt and freshly ground black pepper

Chopped fresh parsley, to garnish (optional)

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🔪 How to Make Cullen Skink

1. Poach the smoked haddock

Place the smoked haddock in a large saucepan with the milk, bay leaf, and a few grinds of black pepper. Gently bring to a simmer, cover, and poach for 5–7 minutes until the fish is just cooked and starting to flake.

Remove the haddock with a slotted spoon and set aside. Discard the bay leaf and keep the milk – this will form the base of your soup.

2. Sauté the onion

In another large saucepan, melt the butter over a medium heat. Add the chopped onion and cook gently for about 5 minutes until softened but not browned.

3. Add potatoes and stock

Add the diced potatoes and pour in the water or fish stock. Simmer for 10–15 minutes, or until the potatoes are tender.

4. Mash slightly

Lightly mash some of the cooked potatoes in the pan to help thicken the soup, leaving some chunks for texture.

5. Combine with milk and haddock

Pour the reserved poaching milk into the soup and stir well. Flake the cooked haddock into large pieces and gently stir it into the pan. Simmer for another 3–5 minutes to heat through. Season with salt and pepper to taste.

6. Serve hot

Ladle into warm bowls, garnish with chopped parsley if desired, and serve with crusty bread or oatcakes.

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🍽️ How to Serve Cullen Skink

Crusty bread or oatcakes – Perfect for dipping and mopping up the creamy broth.

A wedge of lemon – Optional, but a little squeeze adds brightness.

As a starter or light main – It’s great before a roast dinner or on its own for a warming lunch.

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💡 Tips for the Best Cullen Skink

Use undyed smoked haddock: It has better flavour and a more natural look.

Add cream for richness: Stir in a splash of double cream at the end for an extra-luxurious finish.

Blending option: For a smoother soup, blend half the mixture and leave the rest chunky.

Make it ahead: Cullen Skink reheats well the next day, making it a great make-ahead meal.

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❄️ Can You Freeze Cullen Skink?

Yes – but be cautious. Because it contains milk, freezing can sometimes cause separation. If you plan to freeze it, leave out the milk and add it after reheating. Store in airtight containers and freeze for up to 3 months.

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📌 Final Thoughts

Cullen Skink is a truly traditional dish with deep Scottish roots and timeless appeal. Creamy, smoky, and filling, it’s the kind of meal that comforts you from the inside out. Now that you know how to make Cullen Skink, why not give it a try at home? It’s simple, satisfying, and bound to become a firm favourite.

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Fancy more traditional British recipes? Browse our blog for more classics like Scotch broth, fish pie, and haggis with neeps and tatties – all written in British English with step-by-step guidance.

--- write ✍️ by foodie Parmod.