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Cullen Skink

Name: Cullen Skink
Total time: 40 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 300g White Fish Fillet; 3 Potato; 1 Onion; 500ml Milk; 300ml Water; 20g Butter; 1 Bay leaf; A pinch Parsley; A pinch Salt; A pinch Black Pepper

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐

A creamy soup of smoked haddock, potatoes, and onion simmered in milk, from the fishing village of Cullen in northeast Scotland.

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📖 The Story Behind This Dish

Cullen Skink takes its name from Cullen, a fishing village on the Moray Firth in northeast Scotland. Locally smoked haddock, known as Finnan haddie, is poached in milk and thickened with potatoes and onion. It's a humble soup with a deep smoky flavor, and in Scotland it's also served as a starter at parties and formal dinners.

🌆 Where it's eaten: In a harbor-town pub with a cold North Sea wind outside, fishermen back from the boats warm up over steaming bowls with buttered bread.

🥕 Ingredients (serves 4)

White Fish Fillet 300g
Potato 3
Onion 1
Milk 500ml
Water 300ml
Butter 20g
Bay leaf 1
Parsley A pinch
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Melt the butter in a pot and sauté the sliced onion until soft.
Add the water, bay leaf, and fish, cover, and simmer about 5 minutes. Remove the fish and flake it.
Add the diced potatoes to the pot and simmer 15 minutes until tender.
Mash half the potatoes to thicken the soup, then add the milk and heat through.
Return the flaked fish and season with salt and pepper.
Ladle into bowls and scatter with chopped parsley.

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