Soups
Cullen Skink
The Quirky Foodster Team
Ingredients
- 400g (14 oz) undyed smoked haddock
- 500ml (2 cups) whole milk
- 25g (2 tbsp) butter
- 1 onion, finely chopped
- 400g (14 oz) potatoes, peeled and diced
- 250ml (1 cup) fish or vegetable stock
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Method
- Place the haddock in a wide pan and pour over the milk. Bring to a gentle simmer for 8-10 minutes until just cooked.
- Lift out the haddock with a slotted spoon, reserving the milk, and flake the fish, discarding skin and bones.
- Melt the butter in a clean pot and soften the onion for 5 minutes.
- Add the potatoes, the reserved milk and the stock, and simmer for 15-18 minutes until the potatoes are tender.
- Mash roughly a third of the potatoes against the side of the pot to thicken the soup.
- Stir in the flaked haddock, season generously, and warm through for 2 minutes. Scatter with parsley to serve.
Introduction: Named after the fishing town of Cullen on the Moray Firth, this thick smoked haddock and potato soup, or 'skink', has fed Scottish fishing communities for generations.
Cultural Background: Named after the fishing town of Cullen on the Moray Firth, this thick smoked haddock and potato soup, or 'skink', has fed Scottish fishing communities for generations. Smoked haddock, potatoes, onion and milk are simmered together into a rich, warming chowder that remains one of Scotland's most celebrated soups, regularly served in restaurants across the country.
Tips: Undyed smoked haddock gives a more authentic, less artificially bright result than dyed varieties. Poaching the fish gently in milk, rather than boiling, keeps it tender and infuses the milk with smoky flavour.
Variations: Blend the soup fully smooth for a more refined, restaurant-style presentation. Add a splash of cream at the end for extra richness. There is no authentic vegetarian version, as smoked fish is central to this dish's identity.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, stirring often, without letting it boil hard as this can make the fish tough.
Nutrition: Calories: 310 kcal, Protein: 22g, Carbs: 28g, Fat: 12g, Fibre: 3g
FAQs:
Q: What does 'skink' mean?
A: Skink is an old Scots word for a soup or stock made from a knuckle or shin, later applied to this thick fish soup.
Q: Can I use a different fish?
A: Smoked haddock is traditional and gives the dish its name and character, but smoked cod can be substituted if needed.
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