Cullen skink
Cullen skink, from above
Non vegMoray, Scotland

Cullen skink

Smoked fish, potato and milk in one pot. A fishing village soup that tastes like a seaside fire.

40 minTime
27 gProtein each
mildSpice
The village of Cullen2 chapters · 1 min read

Make it your way

Grandma's waySmoked haddock, potato, onion and milk.
The original
351kcalsame
27 gproteinsame
3 gfibresame
40minutessame

Cullen skink.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish400 g smoked haddock (or firm white fish plus 1/2 tsp smoked paprika)
Milk2½ cups
Water1¼ cups
Bay leaf (indian bay leaf)1
Butter2 tbsp
Onion1 large, chopped
Potato3, diced
Salt½ tsp, fish is salty
Black pepper½ tsp
Flat leaf parsleychopped

Method

4 steps
  1. 1Poach the fish with milk, water and bay leaf at a gentle simmer for 6 minutes. Lift out and flake, discarding skin and bones. Keep the milk.
  2. 2Melt butter and soften the onion for 6 minutes.
  3. 3Add potatoes and the poaching milk. Simmer 15 minutes until soft.
  4. 4Mash some of the potato into the soup, return the fish, warm through and season. Add parsley.
Serve it like this

Serve in deep bowls with flakes of fish on top, parsley and black pepper. Hot, with thick buttered bread or oatcakes.

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Make it a meal

What goes with Cullen skink: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scottish oatcakes35 min
Bread or rice Irish soda bread50 min
On the side Cabbage poriyal20 min
On the side Gongura pachadi35 min
To drink Kokum sharbat25 min
Something sweet Clootie dumpling270 min
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