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Cullen Skink From Scotland

Updated: May 13

A rich potato and smoked fish stew.

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"Good food is always a trouble and its preparation should be regarded as a labour of love." - Gordon Ramsay


Cullen skink is a traditional Scottish soup that originates from the town of Cullen, in the region of Moray, in the northeast of Scotland. Its name is derived from the fishing village of Cullen, where it has been a popular dish for many generations. The soup is believed to have originated as a way for local fishermen to use leftover smoked haddock and other ingredients readily available to them.


The dish is typically made with smoked haddock, potatoes, onions, and milk or cream. Traditionally, the haddock is simmered in the soup to infuse its smoky flavor into the dish. Some variations may include additional ingredients such as leeks, celery, or other seasonings.


Cullen skink has become a celebrated part of Scottish cuisine, and its popularity has spread beyond the shores of Scotland. It is often enjoyed as a hearty, comforting soup, especially during the cold winter months.


The rich, creamy texture and the smoky flavor of the haddock make it a beloved dish for many who have had the opportunity to taste it.


In recent years, chefs and cooks have put their own twists on the traditional recipe, incorporating different ingredients and flavors while still maintaining the essence of the original dish.


Despite its simplicity, cullen skink remains a cherished part of Scotland's culinary heritage, representing the country's love for hearty, wholesome, and flavorful comfort food.


Scottish Cullen Skink Recipe

Prep time 15 minutes | Cook time 45 minutes | Serves 4

Ingredients:

  • 1 lb smoked haddock fillets, or any smoked white fish (cod or halibut)

  • 2 large potatoes, peeled and chopped

  • 1 large onion, finely chopped

  • 1 leek, finely chopped

  • 2 cups fish stock or water

  • 2 cups whole milk

  • 2 tablespoons butter

  • Salt and pepper to taste

  • Chopped fresh parsley, for garnish

Instructions:

  1. In a large pan, cover the haddock fillets with milk and bring to a simmer. Poach the haddock for about 8-10 minutes until it is cooked through. Remove the haddock from the milk and set aside to cool. Reserve the poaching liquid.

  2. In a separate pot, melt the butter over medium heat. Add the chopped onions and leeks and sauté until they are soft and translucent.

  3. Add the diced potatoes and fish stock or water to the pot. Bring to a simmer and cook until the potatoes are tender.

  4. Meanwhile, flake the cooked haddock, removing any skin and bones.

  5. Once the potatoes are cooked, remove 1/4 of the cooked potatoes and add into your reserved milk. Mash the potatoes into the milk. Add the milk and potato mixture back into the pot with the rest of the vegetables to the pot. Stir well and bring back to a gentle simmer.

  6. Add the flaked haddock to the pot and let it heat through for a few minutes. Season with salt and pepper to taste.

  7. Ladle the soup into bowls and garnish with chopped fresh parsley.

Serve the Cullen Skink hot with some crusty bread on the side for a delightful Scottish meal. Enjoy!


If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!


If you want to try to make more flavors of Western Europe, check out the links my recipes below.


Scandinavia & The British Isles

Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.

Icelandic Kjotsupa | A humble lamb and root vegetable soup.

Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.

Norwegian Farikal | A simple cabbage and mutton hot pot.

Scottish Cullen Skink | A creamy smoked haddock and potato soup.

Swedish Meatballs | A creamy take on traditional Kotbullar.

Welsh Tea Cake | A rich molasses and raisin heavy soda bread.


Western Europe

Austrian Wienerschnitzel | A fried veal cutlet for Vienna

Belgian Stoofvlees | A thick beer infused beef stew.

Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.

Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese

French Boeuf Bourguignon | A rich wine braised beef stew.

Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.

Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.

Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.

Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.

Sammarinese Bustrengo | A semolina based fruit cake.

Spanish Flan | A creamy, eggy dessert.

Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.

Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.


Italian Regional Dishes

Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta

Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.

Venetian Risi E Bisi | A creamy rice and pea dish



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