Go Back
–+ servings
Cullen skink in a blue patterned bowl with a soup spoon and mustard napkin on the side, and soup pot in the background.

Cullen Skink

By: Deborah
This authentic cullen skink recipe is a traditional Scottish smoked haddock soup made with tender potatoes, leeks, and cream. Perfect for cosy nights, this hearty, comforting soup brings the flavours of Scotland to your table.
PREP: 15 minutes
COOK: 25 minutes
TOTAL: 40 minutes
Course: Lunch, Main, Soup, Starter
Cuisine: Scottish
Servings: 6 people
PRINT RECIPE PIN RECIPE

Ingredients

  • 675 g (1.5 lb) potatoes peeled and diced (2cm) (see Notes)
  • 30 g (1 oz) butter
  • 60 g (⅓ cups) onion chopped
  • 180 g (2 cups) leek chopped
  • 5 g (2 tsp) plain flour
  • 800 ml (3 ⅓ cups) milk (I use semi-skimmed)
  • 250 ml (1 cups) double cream (I use Elmlea to reduce the calories!)
  • 675 g (1.5 lb) natural skinless smoked haddock trimmed, bones removed and cut into chunks (3cm) (see Notes)
  • 4 tsp chopped fresh parsley
  • salt and freshly ground pepper
  • crusty bread to serve

Instructions

  • Cook the potatoes in boiling salted water for 5 minutes, until just cooked (see Notes). Set aside until adding at step 5.
  • Melt the butter in a large soup or casserole pot over a medium heat, add the onion and leek and sweat for 3 minutes, stirring frequently.
  • Stir in the flour and cook for 1 minute, stirring constantly.
  • Reduce the heat to low and slowly add the milk and cream, then add the fish. Increase the heat to medium and bring to only just starting to boil. Reduce the heat (low to medium) to cook gently for 8 minutes. DO NOT BOIL as this will cause it to split.
  • Add the cooked potato, bring to a gentle simmer and then cook on the lowest heat for 10 minutes. Then add the chopped parsley and season with salt (if needed) and pepper, to taste.
  • Serve with some homemade bread.

Notes

  • Fish - I'd highly recommend buying the freshest fish from your local fishmonger if you can.   The quality of the fish will make this soup go from good to heavenly!! 
  • Potatoes - if you have the time, I’d suggest cooking your potatoes earlier in the day, so that they’re ready for adding at step 5. Peel and cut them into 2cm dice and cook in boiling salted water for 5 minutes, until just cooked.
  • Dairy-free option - to make this cullen skink recipe dairy-free, use a rich coconut or oat milk for the broth and add a tbsp of olive oil or vegan butter for creaminess.
  • Potato alternative - you can use cauliflower for a low-carb version, noting that it will change the flavour slightly, but still provide a creamy texture.
 
You might also like to try:
 

Nutrition

Calories: 503kcal | Carbohydrates: 33g | Protein: 37g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 974mg | Potassium: 1258mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1562IU | Vitamin C: 27mg | Calcium: 287mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Burn's Night, Burn's Supper, comfort food, date night, fish chowder, fish soup, make ahead, Scottish recipe, Scottish smoked haddock soup, smoked fish soup, special dinner, Valentine's meal, winter warmer
Tried this recipe?Please consider Leaving a Review!