Cullen Skink

Full of flavour and a fabulous winter warmer, this hearty fish soup is a Scottish classic made from smoked haddock, potatoes and onions. Also known as Smoked Haddock Chowder, it’s packed with protein and can easily provide a meal on its own. Add crushed garlic with the onion for extra zing and serve with a hunk of crusty bread.

Cullen Skink


  • 50g/2oz unsalted butter 
  • 1 onion finely sliced 
  • 2 bay leaves 
  • a good grating of nutmeg. 
  • 425ml/3/4 pint of whole milk 
  • 250ml/9fl oz of water 
  • 275g/10oz potatoes, peeled and cut into large chunks
  • 400g/14oz undyed smoked haddock 
  • 120ml/1/4 pint double cream 
  • 10 white pepper chives with their flowers (if possible for garnish)

Serves : 4


  1. Melt the butter in a large saucepan. Then add the onion and sweat until soft (around 6 minutes)
  2. Add the bay leaves, nutmeg, milk, water and the potatoes
  3. Bring to the boil and simmer for 12 minutes or until the potatoes are almost cooked
  4. Add the fish and simmer for another 10 minutes
  5. Remove the fish with a slotted spoon, take off the skin and any bones
  6. Leave to cool, then fork into large flakes. Remove the bay leaves.
  7. Mash the potatoes in the stock, then stir in the cream and bring back to the boil Add the fish to warm through
  8. Check the seasoning adding pepper of necessary
  9. Serve in warmed bowl garnished with the chopped chives.
Recipes Tags