Cullen Skink is an authentic Scottish Thick Soup from Cullen, North East Scotland. It’s main ingredients are Smoked Haddock, Potatoes and Onion, which makes a lovely home comforting dish that lasts through the years. It’s one of our most popular dishes in my household, especially in the Autumn/Winter Seasons. Traditionally it is served with bread.
Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.
Makes 2 large bowls
2 Smoked Haddock Fillets
1 White Onion, Diced
1/2 Leek, sliced, white part only
350g White Potatoes, peeled and diced
100ml Single Cream or Creme Friache
1 Bay Leaf
Salt & Pepper to taste
Handful of Chopped Parsley
- Melt the butter in a pan and add the onion & leeks, cook for a
few minutes then add the potatoes and continue to cook for a
- Add the milk, bay leaf & season. Bring to the boil then reduce
to a simmer. Gently add the haddock to the pot and simmer
gently for about 15 minutes.
- Using a slotted spoon remove the haddock,from the pan place
onto a chopping board and remove the skin, break into
chunks, add back to the pan along with the cream and mix
through, heat through gently for a few minutes.
- Remove the Bay leaf and sprinkle over the parsley then serve into bowls.