How to make Cullen skink

How to make Cullen skink

How to make Cullen skink

by Great British Chefs17 March 2015

How to make Cullen skink

Cullen skink is a rich and comforting Scottish fish soup made of smoked haddock, onion and potato. You can use dyed or undyed smoked haddock but undyed is preferable for a more natural colour. Cullen skink is great for a warming winter meal or a perfect starter for a Burns’ Night feast in January.





In a shallow pan, poach the haddock in the milk for 6¬–8 minutes. When cooked, remove the fish from the milk and set aside. Reserve the milk.
Sweat the onion in the butter until soft but not coloured. Add the diced potato and cook for a further 5 minutes
Add the reserved milk to the pan, bring to a boil and simmer until the potatoes are cooked through
Roughly mash the potatoes with a potato masher
Flake the haddock and return to the pan
Season with salt and pepper to taste before serving


Variations are plentiful in Cullen skink recipes, so play around to find your perfect version. You could try adding cream for extra richness, incorporating other vegetables such as leeks and Jerusalem artichokes or garnishing with fresh herbs like chives, parsley or chervil.

Adam Stokes adds quails eggs in his Cullen skink.

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