Cullen Skink – Scotland’s Heartwarming Soup

Cullen Skink – Scotland’s Heartwarming Soup

Cullen Skink – Scotland’s Heartwarming Soup

When it comes to comfort food with a Scottish soul, few dishes hold a candle to Cullen Skink. This rich, creamy smoked haddock soup is a true taste of the Highlands, named after the small fishing town of Cullen on the northeast coast of Scotland. Steeped in tradition and brimming with local flavour, Cullen Skink is a dish that warms more than just your stomach.

A Taste of Scottish Heritage

Cullen Skink is Scotland’s answer to chowder – a thick, satisfying soup originally made with local ingredients like smoked haddock (finnan haddie), potatoes, and onions. It’s a dish that reflects the rugged coastline and resourceful culinary heritage of the region. Once considered a working-class staple, it has now earned its place on the menus of top Scottish restaurants.

Despite its humble roots, Cullen Skink has become something of a national treasure. Whether you’re cosied up by a fire in a Highland lodge or exploring a seaside town, it’s a must-try dish that showcases the best of Scottish produce.

Traditional Cullen Skink Recipe

Serves: 4

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients:

  • 400g smoked haddock (undyed if possible)

  • 1 small onion, finely chopped

  • 1 bay leaf

  • 300ml milk

  • 300ml water

  • 300g potatoes, peeled and diced

  • 25g butter

  • Salt and freshly ground black pepper

  • Optional: a dash of cream or chopped parsley to finish

Method:

  1. Poach the Haddock: Place the smoked haddock in a pan with the milk, water, and bay leaf. Bring gently to a simmer and poach for about 5–7 minutes until the fish is cooked through. Remove the haddock and set aside. Strain and reserve the cooking liquid.

  2. Prepare the Base: In a separate pot, melt the butter over medium heat. Add the chopped onion and cook gently until soft and translucent, about 5 minutes.

  3. Add Potatoes: Add the diced potatoes to the onions, then pour in the reserved cooking liquid. Simmer gently for 15–20 minutes until the potatoes are tender and beginning to break down.

  4. Flake the Fish: While the soup simmers, remove the skin and any bones from the haddock, and flake it into bite-sized pieces.

  5. Finish the Soup: Add the flaked fish back into the pot. Taste and season with salt and plenty of freshly ground black pepper. For extra richness, you can add a splash of cream just before serving.

  6. Serve: Ladle into bowls and garnish with a little chopped parsley or an extra twist of pepper. Serve with crusty bread or traditional Scottish oatcakes.

Serving Suggestions

Cullen Skink makes a superb starter or a filling main course. It pairs beautifully with rustic bread or a slice of buttered bannock. For a modern twist, try serving it in small cups as part of a Scottish tasting menu.

Why You’ll Love It

Authentic – A true Scottish classic made with traditional ingredients

Comforting – Creamy, smoky, and hearty – perfect for cold days

Easy – Simple ingredients and straightforward preparation

Versatile – Can be dressed up for dinner parties or enjoyed as a weekday lunch

A Final Word

Whether you’re new to Scottish cuisine or a homesick Scot craving a nostalgic bowl, Cullen Skink is a dish that delivers every time. It’s a celebration of coastal life, local produce, and good old-fashioned comfort food. Give it a try and experience a spoonful of Scotland.

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