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. How about giving it a try along with your Burns supper?
As a fish lover...and especially of smoked haddock, I've always loved cullen skink. The combination of the smoky fish with chunks of potato in a creamy soup with leeks is just heaven! Cullen skink is a traditional Scottish soup, originating from the fishing village of Cullen on the Moray Firth. I grew up in a fishing town 55 miles from Cullen, in the North East of Scotland, so have enjoyed this soup since I was a little girl!
This recipe came from a haddock recipe book that a close friend and I bought through a local newspaper back in 2006. It was a special collection of easy recipes from Grampian and celebrity chefs, compiled for the North East of Scotland Fisheries Development Partnership.
For those of you with big appetites, you'll enjoy this as a starter and then be able to have a main...but it really is like a meal in itself, so I like to have a big bowl as a main course with some crusty bread on the side. You'll find this recipe in the fish and mains, as well as the soups and starters categories.
Tips
- 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.
FREQUENTLY ASKED QUESTIONS
Cullen Skink is a traditional Scottish soup originating from the town of Cullen in north east Scotland. Made with smoked haddock, potatoes, and onions or leeks, this soup is known for its creamy, smoky flavour and hearty texture, making it a comforting choice on colder days.
While smoked haddock provides the signature flavour, you can use other smoked white fish like smoked cod. If you’re using unsmoked fish, consider adding a pinch of smoked salt or smoked paprika to bring in the smokiness.
Yes - Cullen Skink can be made in advance and kept in the fridge for up to 2 days. When reheating, do so gently on the hob to avoid overcooking the fish and separating the cream.
Cullen Skink is traditionally served with crusty bread for dipping. You can also garnish it with fresh herbs like parsley or chives and a squeeze of lemon for a bright contrast to the smoky flavour.
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How to make Cullen Skink
Ingredients
- 675g potatoes, peeled and diced (2cm) (see Tips)
- 30g butter
- 60g onion, chopped
- 180g leek, chopped and washed
- 5g plain flour
- 800ml milk (I use semi-skimmed)
- 250ml double cream (I use Elmlea to reduce the calories!)
- 675g natural skinless smoked haddock, trimmed, bones removed and cut into chunks (3cm) (see Tips)
- 4 tsp chopped fresh parsley
- salt and freshly ground pepper, to taste
- crusty bread, to serve
Instructions
- Cook the potatoes in boiling salted water for 5 minutes, until just cooked (see Tips). Set aside until adding at step 5.
- Melt the butter in a large soup or casserole pot over a medium heat and sweat the onion and leek 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.
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Cullen Skink
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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