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Home » Soup » Cullen Skink – Scottish Smoked Haddock Soup

October 19, 2020 By Janice Pattie 14 Comments

Cullen Skink – Scottish Smoked Haddock Soup

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two images bowl of soup and bread, pan of cream soup with fish. Text reads Scottish Cullen Skink Soup Recipe
two bowls of soup butter and spoons. Text reads Scottish Cullen Skink Soup
pan with cream soup topped with fish, poatoes, parsley and lemon zest for Cullen Skink Soup
Bowl of soup with chives on top. Text reads How to make Scottish Cullen Skink.
Picture of bowl of Cullen Skink Soup with spoon in bowl, buttered bread on plate, butter and jug of cream. Text reads How to make Scottish Cullen Skink
two bowls of soup butter and spoons. Text reads Scottish Cullen Skink Soup
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bowl of Cullen Skink Soup with spoon, butter in dish, cream in jug.
bowl of Cullen Skink Soup with spoon, butter in dish, cream in jug.

Cullen Skink is a traditional Scottish soup made with smoked fish, potatoes, and onions. It’s the perfect soup to serve as a hearty family meal with homemade soda bread and equally at home at an elegant dinner party.

Two bolws of Cullen Skink Soup with bread on a platter, butter plate and a jug of cream.

What is Cullen Skink?

Cullen skink is a traditional Scottish soup made from smoked fish and potatoes. There are many different recipes but they all contain these two ingredients.

Where does the name Cullen Skink come from?

Cullen is a small fishing port on the northeast coast of Scotland. The fishermen smoked their fish to preserve it, and this along with potatoes formed their staple diet.

Skink is a Scottish word for a shin of beef, a knuckle, or an ox-hough. As these were commonly used to make soup, it became a generic name for soup. Today it is generally only used in relation to Cullen Skink.

Plate of Haggis and vegetables

When would I serve Cullen Skink?

You can serve this delicious soup any time, however, it is often served on Burns Night as part of a Burns Supper celebrating the birth of the poet Robert Burns.

St Andrew is the Patron Saint of Scotland and St Andrew’s Day on 30th November is a day to celebrate Scottish food and culture, and ideal time to enjoy a plate of Cullen Skink.

Pan with creamy Cullen Skink soup, smoked haddock flakes, cubes of potato and parsley, wooden spoon

What kind of fish do you use to make Cullen Skink?

It is traditional to make Cullen Skink with Finnan Haddie (Haddock). This is a traditional cold-smoked haddock from the Aberdeenshire village of Findon. However, if that is not available then any smoked haddock or other cold smoked white fish will add smoked flavour to this soup.

unwahsed potoatoes

What kind of potatoes should I use?

I use Maris Piper potatoes because they hold together reasonably well but also make a creamy mash. A potato that is too waxy, like a new potato won’t mash down. Check out potato varieties at Love Potatoes.

Can you freeze Cullen Skink?

Yes, you can freeze Cullen Skink. Freeze it before adding the cream and keep for up to 3 months. Defrost overnight in the fridge, then reheat very gently and add the cream to finish.

Two bowls of Scottish Cullen Skink with spoons, butter and cream in jug

How to make Scottish Cullen Skink

This is a simple recipe but it does have a few different steps to get to the finished soup. It’s well worth it though because the Cullen Skink is so rich, creamy and delicious.

All quantities and full instructions can be found in the recipe card at the bottom of the page

potatoes, onion, parsley, chives, and smoked haddock on paper. Jugs of milk and cream beside for Scottish Cullen SKink

Ingredients for Cullen Skink

  • onion
  • potatoes
  • smoked haddock (undyed)
  • milk
  • water
  • cream
  • butter
  • oil
  • parsley
  • chives
  • lemon zest (optional)
  • bay leaf
  • salt
  • Saute pan with fish onion and bayleaf coverd in milk for Cullen Skink.
  • Cooked fish in a dish for Cullen Skink
  • dish of flaked smoked haddock fillets.
  • Place the fish fillets into a large pan with half the onion and bay leaf and cover with the milk and water.
  • Bring to a gently simmer.
  • When cooked remove the fish fillets to a dish
  • Strain the milk into a jug or bowl to remove the onion and bay leaf.
  • Once cooled, remove any bones and skin and gently flake the fish.
  • Chopped onion on board with knife
  • peeled diced potato with knife.

Prepare the vegetables

  • Peel and finely dice the onion.
  • Peel and cut the potatoes into 1 cm dice.
  • Pan with potato cubes and diced onion. Wooden spatula
  • Pan with milk and cooked potatoes. Wooden spatula.
  • knife piercing cooked potato cube.

Cook the vegetables

  • Wash the pan or use a clean pan.
  • Gently saute the onion and potato in the butter and oil until the onion is soft and transparent.
  • Add the strained milk to the vegetables and cook until the potato cubes are just tender.
  • Test the potato cube with the tip of a knife to see if they are done. The knife should enter the potato but the cubes should not fall apart.
  • plate with fish and potato cubes.
  • Blender jug with milk in it.
  • Pan with thick milk and potato liquid and wooden spoon.

Blend the Cullen Skink soup base

  • Use a straining spoon to lift out half the potatoes, put them with the flaked smoked haddock.
  • Put the rest of the potatoes, onions, and milk into a blender and blend until smooth and thick.
  • Wash and dry your pan and return this soup base to the pan.
  • Pan with milk, fish, potaotes, parsley and lemon zest for Cullen Skink
  • Pan with ingredients for Cullen Skink soup and spoon to mix

Add the ingredients back into the pan

  • Finely chop the parsley and chives.
  • Use a fine grater or lemon zester to remove the zest from the lemon (if using)
  • Put all the remaining ingredients into the pan with 100 ml of single cream and very gently combine with a wooden spoon.
  • If the soup seems too thick then add some milk until it is the consistency of thick cream.
Bowl of Cullen Skink with swirl of cream and chives.

How do you serve Scottish Cullen Skink?

Serve Cullen Skink warm with a swirl of cream on the top and sprinkled with finely chopped chives and a few chive flowers if liked.

Scottish Cullen Skink can be served in generous bowls as a main course because it is very rich and filling. Serve with my Wholemeal Soda Bread or Easy Sourdough.

Cullen Skink is also a popular starter in many top Scottish restaurants and makes a great appetiser in smaller portions. Chefs such as Tom Kitchin, Nick Nairn, Rick Stein, and Jamie Oliver all extol the virtues of this Scottish speciality.

More Scottish Soup Recipes from Farmersgirl Kitchen

How to make Scotch Broth Soup

How to make Scotch Broth like a Scot.  There are as many variations of Scotch Broth as there are cooks in Scotland and this is my very popular vegetarian recipe.

Bowl of Easy Scottish Red Lentil Soup

Easy Scottish Red Lentil Soup is a hearty and warming soup. I’ve taken this traditional  Scottish soup recipe and made it even easier to make.  There are only five ingredients and one of them is water! 

A delicious bowl of Leek and Potato Soup

Leek and Potato Soup is one of my favourite winter soups.  It’s rich and creamy with the delicate onion flavour of leeks and the sweet thickness of the pureed potato.

More delicious soup recipes

  • Cock-a-Leekie Soup – Christina’s Cucina
  • Scottish Slow Cooker Vegetable Soup – Tinned Tomatoes
  • Tattie Soup – Something Sweet, Something Savoury
bowl of Cullen Skink Soup with spoon, butter in dish, cream in jug.

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Two bowls of Scottish Cullen Skink with spoons, butter and cream in jug

Scottish Cullen Skink Smoked Haddock Soup

Janice Pattie
A rich and creamy smoked haddock chowder, based on a traditional Scotish recipe.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course appetiser, lunch, Soup
Cuisine British, Scottish
Servings 4
Calories 284 kcal

Equipment

  • large frying pan or saute pan
  • Sharp knife
  • chopping board
  • Electic Blender
  • Lemon zester or grater
  • Fish slice
  • Straining spoon
  • Sieve

Ingredients
 

  • 1 medium onion
  • 425 grams potatoes
  • 15 g butter
  • 2 tsp vegetable oil
  • 250 grams smoked haddock undyed
  • 250 ml milk
  • 250 ml water
  • 160 ml single cream
  • 1 bay leaf
  • 1/4 tsp salt
  • 10 g parsley
  • 10 g chives
  • 1/4 tsp lemon zest optional

Instructions
 

  • Put the smoked haddock fillets in a large frying pan or saute pan and cover with the milk and water.
  • Add half the onion, in one piece, and the bayleaf and bring to a gentle simmer.
  • Simmer for 5 minutes until the smoked haddock is just cooked. Remove the fish to a plate.
  • While the smoked haddock cools, strain the milk into a jug or bowl to remove the onion and bay leaf.
  • Remove any skin or bones from the smoked haddock and gently flake the fish, leave as many large flakes as you can.
  • Wash and dry the pan.
  • Cut the onion very finely, peel and dice the potatoes into 1 cm cubes.
  • Put the butter and oil in the pan and heat gently until bubbling. Add the onion and cook for 5 minutes, then add the potatoes and cook gently in the butter until the onion is soft and transparent.
  • Pour the reserved milk over the cooked onion and potato and simmer until the potatoes are just tender.
  • Remove half the potatoes with a straining spoon and put them on the plate with the smoked haddock.
  • Blend the remaining milk, potatoes, and onions in a jug blender or using a stick blender until the liquid is smooth and thickened.
  • Either wash and dry your saute pan or use a clean saucepan and return the blended soup to the pan.
  • Finely chop the parsley and chives. If using, remove the zest from half a lemon with a zester or fine grater.
  • Put the flaked smoked haddock, potato cubes, lemon zest (if using), 100ml of single cream and chopped parsley into the blended soup and gently stir to combine.
  • If the soup seems too thick, then add a little milk until it is the consistency of thick cream.
  • Serve warm with a tablespoon of cream swirlled on top of the bowl and sprinkled with finely chopped chives and a few chive flower, if liked.

Video

Notes

If you do not have a blender, you can mash and sieve the potatoes and mix wiht the milk. 

Nutrition

Calories: 284kcalCarbohydrates: 7gProtein: 19gFat: 20gSaturated Fat: 13gCholesterol: 107mgSodium: 695mgPotassium: 435mgFiber: 1gSugar: 4gVitamin A: 970IUVitamin C: 7mgCalcium: 139mgIron: 1mg
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Filed Under: Autumn, Scottish, Soup, Spring, Winter Tagged With: Fish, potato, smoked haddock, Soup

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Reader Interactions

Comments

  1. Cat says

    October 20, 2020 at 8:41 pm

    This looks like such a delicious soup with an added touch of luxury. Thanks for linking to #CookBlogShare.

    Reply
    • Janice Pattie says

      October 21, 2020 at 8:51 am

      Thank you.

      Reply
  2. Helen - Cooking with my kids says

    October 21, 2020 at 9:48 pm

    I’ve never had cullen skink, buy I love smoked haddock poached in milk, so this looks like it would be right up my street.

    Reply
    • Janice Pattie says

      October 22, 2020 at 12:28 pm

      It absolutely would be right up your street. In fact, it’s even better than smoked haddock poached in milk 🙂

      Reply
  3. Corina Blum says

    October 22, 2020 at 6:06 am

    I love the sound of this soup! It sounds so deliciously warming and comforting. It also reminds me of my childhood as my mum loved making things with smoked haddock.

    Reply
    • Janice Pattie says

      October 22, 2020 at 12:30 pm

      Thanks, Corina. It’s lovely that it reminds you of your childhood, it’s a very comforting sort of recipe.

      Reply
  4. Joanna says

    October 22, 2020 at 12:16 pm

    This is exactly the kind of thing that I want to be eating at this time of year. I love smoked haddock and this soup looks so creamy and delicious. Real comfort food!

    Reply
    • Janice Pattie says

      October 22, 2020 at 12:30 pm

      Me too, Joanna. I’m all about comfort food and especially in autumn and winter.

      Reply
  5. Jacqui – Recipes Made Easy:Only Crumbs Remain says

    October 26, 2020 at 6:23 pm

    I 1st had Cullen skink when I did a location shoot in Scotland for Womans Realm magazine many moons ago. Have loved it ever since!

    Reply
    • Janice Pattie says

      October 27, 2020 at 7:35 pm

      Oh amazing! It’s a real treat.

      Reply
  6. Michelle Rolfe says

    October 27, 2020 at 3:47 pm

    Such a classic soup here in the NE! My husband is a huge fan of this one so will have to make it for him soon.! Thanks for linking up to #CookBlogShare. Michelle

    Reply
    • Janice Pattie says

      October 27, 2020 at 7:34 pm

      Thank you, I hope your husband and family enjoy it.

      Reply
  7. Ceri says

    October 28, 2020 at 6:23 pm

    Do you know I’ve never tried Cullen Skink? It sounds like something I would enjoy so I should definitely give it a go!

    Reply
    • Janice Pattie says

      October 29, 2020 at 10:34 am

      I think it’s time you tried it then, Ceri. It’s such a great flavour.

      Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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