Cookbook:Cullen Skink (Haddock and Potato Soup)

Cookbook | Ingredients | Recipes

Cullen Skink

A soup from Cullen in Morayshire using smoked haddock for a rich flavour.


  • 1 large smoked haddock, preferably Finny Haddock, of around 2 lb (If Smoked Haddock is unavailable, Smoked Kippers have been known to serve in its place.)
  • 1 medium onion, finely chopped
  • 1½ pints milk
  • 2 tablespoons butter
  • 8 oz mashed potato
  • Salt
  • Pepper
  • 1 bay leaf
  • Parsley, chopped
  • Water
  • (Optionally) Toast as accompaniment when serving


  1. Cover the haddock with water in a shallow pan with skin side down.
  2. Bring to the boil and simmer for 5 minutes turning once.
  3. Take the fish from the pan and remove the skin and bones.
  4. Flake the fish and return to the stock.
  5. Add chopped onion, bay leaf, salt and pepper.
  6. Simmer for a further 10 minutes.
  7. Strain off the stock and keep it ready - discard the bay leaf and keep the fish warm.
  8. Add the milk to the fish stock and bring to the boil.
  9. Add mashed potato to make a rich and thick soup.
  10. Add the fish and check the seasoning - add more if needed.
  11. When serving, add the butter in small pieces so it runs through the soup.
  12. Serve with chopped parsley on top, and toast by the side.