Cullen skink – Recipe

Cullen skink

The Cullen Skink is a true king of soups. I once got into hot water when I put leeks and a poached egg in a video of how to make it. I learned fast that the people of the northeast don’t like their traditional Scottish recipes messed with.


  • 1 large potato, peeled and cut into ¼” cubes
  • 2 Tbs. butter
  • 1 leek, finely diced
  • ¼ lbs. pale smoked haddock fillet
  • 1 bay leaf
  • 1½ Cups milk
  • 1 Tbs. double cream
  • Salt and pepper


  1. Melt a knob of butter in a saucepan big enough to accommodate the fish.
  2. Cook the onion on a medium heat for a few minutes without colouring, until soft.
  3. Sit the smoked haddock in a fresh pan along with the bay leaf. Pour in some of the milk, just topping the fish.
  4. Bring to a simmer and cook for 4 to 6 minutes, depending on the thickness of the fish.
  5. Remove the fish from the pan and keep to one side.
  6. Add the chopped potato, onion and the remaining milk to your pan. Leave to cook for 15 to 20 minutes, until the potato is tender.
  7. While this is cooking, remove the skin and any bones from the haddock, and flake.
  8. When the soup is ready, remove the bay leaf.
  9. Add the double cream and season with salt and pepper.
  10. Add the flaked haddock and bring back to a warm temperature ready to serve.

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