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Cullen skink
Photo: Metukkalihis, Wikimedia Commons, CC BY-SA 3.0 (cropped)

Soups · Recipe No. 1110

Cullen Skink

Cullen Skink made with butter, onion, milk and potato. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Melt butter add onion and sweat for a few minutes.

  2. Pour in milk and bring to the boil.

  3. Add diced potatoes and simmer until very soft (approx. 20 mins)

  4. Add Smoked Haddock and simmer for 3-4mins.

  5. Carefully lift out the fish and allow to cool slightly.

  6. Crush some potato with a spoon to thicken the soup a bit.

  7. Remove skin and flake the haddock, taking care to remove any remaining bones.

  8. Season the soup and put the fish back in it.

  9. Stir in the parsley and serve.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Use goo quality undied haddock if possible such as Finnan.
  • Maris Piper or King Edward potatoes are good for this soup.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “CullenSkink”.