Cullen Skink (Cullen skink)
Overview
Cullen skink is a thick, creamy Scottish soup of smoked haddock, potatoes and onion cooked in milk. The fish, ideally undyed Finnan haddie, is poached in milk to flavour it, then flaked and returned to the pot with soft potatoes, some of which are mashed to thicken the soup. Butter and parsley finish it. It is smoky, comforting and filling, and is often served as a starter at Scottish celebrations or as a lunch with crusty bread. A little cream makes it richer.
History
The soup takes its name from Cullen, a small fishing town on the Moray Firth in north-east Scotland. Skink is an old Scots word for a soup, originally one made from a cut of beef. When smoked haddock was plentiful and cheap along the coast, it replaced the beef, and the local dish gradually became known across Scotland and beyond.
Main ingredients
Smoked haddock, potatoes, onion, milk, butter, parsley. The soup is built on milk and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Potato soups · More soups from Scotland
Recipe
Method
- 15 min
Poach the haddock in milk and water for 5 minutes; lift out and flake, keeping the liquid.
- 2
Soften the onion in butter, add potatoes and the poaching liquid and simmer until tender.
- 3
Mash a few potatoes to thicken the soup.
- 4
Return the fish, heat through, season and add parsley.
- ✓
Serve. About 40 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
