July 27, 2026
Cullen skink
Cullen skink is a thick Scottish soup that leans entirely on smoked haddock, so ask for an undyed cure with firm flakes and a gentle smoke rather than a bright yellow fillet. Poaching the fish in milk builds the broth, and a floury potato breaks down to thicken it without any flour. Leek keeps it sweet and soft under the smoke.
Ingredients
- 400g undyed smoked haddock (ask the counter to skin and pin-bone it)
- 1 large leek, sliced
- 400g floury potatoes such as Maris Piper, diced
- 500ml whole milk
- 300ml water
- 40g butter
- 1 bay leaf
- a handful of chives or parsley, chopped
- salt and pepper
Method
- Put the haddock in a wide pan with the milk, water and bay leaf. Bring to a gentle simmer and poach for 4 to 5 minutes until just opaque. Lift the fish out, keep the liquid and flake the fish, discarding the bay.
- Melt the butter in the pan and soften the leek for 6 to 8 minutes without colouring.
- Add the potatoes and the reserved poaching liquid. Simmer for 15 minutes until the potatoes are tender.
- Crush a few of the potatoes against the side of the pan, or blend a ladleful and stir it back in, to thicken the soup while leaving texture.
- Return the flaked haddock and warm through for 2 minutes. Season with pepper and a little salt, remembering the smoke brings its own.
- Serve topped with chives.
To serve: Crusty bread and butter, or oatcakes in the Scottish way. To drink, a dry white or a light ale. Smoked pollock stands in well if haddock is short.
Shop this recipe: haddock, smoked haddock and pollock. Cut to order at the counter.