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An iconic soup from the Moray region of northeast Scotland, Cullen Skink epitomizes true Scottish comfort food. Every spoonful carries the essence of Scotland’s rugged coastline and rich culinary heritage. This creamy Scottish smoked fish chowder features smoked haddock – its star ingredient – for a truly unique and unparalleled flavor. If you’re looking for an authentic taste of coastal Scotland, look no further!
Living for nearly 7 years in England and taking regular trips up to Scotland, I remember the first time I heard the name cullen skink and wondering “what on earth is THAT?” My curiosity was piqued by its quirky name and I found myself imagining up all sorts of possibilities. So of course I had to investigate it. And as it turned out, cullen skink is not only a very simple and inviting dish, it is an icon of Scottish cuisine.
What is Cullen Skink?
Cullen skink is a traditional Scottish soup made from smoked haddock, potatoes, onions, and milk or cream. It’s similar to a fish chowder but the smoked haddock gives it its distinctively rich and robust flavor. While recipes differ to some extent, those simple ingredients are consistent. The texture of the soup is where Scottish cooks diverge with some enjoying it more brothy and chunky while others prefer to mash or puree some of the potatoes to thicken the soup. Others still like to add a bit of cream to it for a richer flavor and creamier texture.
The name “Cullen Skink” reflects its roots in the northeast of Scotland, specifically the small fishing village of Cullen on the northeast coast of Scotland where the dish originated. The term “skink” is certainly an interesting word. There are different theories about the word’s etymology with some believing it to be Gaelic in origin, but the general consensus seems to be that it’s from the old Middle Dutch word schenke (similar to the German Schenkel) which means “shin”, specifically beef shin. The beef shins would be simmered and the meat scraped off to make soup. It appears that soups using this method were referred to as “skinks” in general.
The coastal town of Cullen however, where beef was not as readily available, took advantage of their growing fishing industry (thanks to a new harbor built in 1819) and their abundance of haddock, and made their own variation of soup that became known as “Cullen Skink.” This village also specialized in producing smoked haddock, which in time became the crowning feature of this soup. Several years ago this small village of less than 1,400 residents even started Cullen Skink World Championships which has been running each year since and feature two events: Traditional Cullen Skink and Cullen Skink with a Twist. So feel free to either make this recipe as written for a traditional cullen skink or “twist away” to wherever your imagination leads you!
Cullen Skink Ingredients and Substitutes
To make cullen skink you will need:
- Smoked Haddock: known to Cullen locals as finnan haddie, the smoked haddock should be undyed if at all possible. If you’re on the east coast Stonington Seafood (based in Maine) makes a quality finnan haddie. If you can’t source smoked haddock the next best option is smoked cod. Though not remotely traditional, you can up the flavor game by sprinkling some diced cooked bacon or pancetta on top before serving.
- Potatoes: I use and recommend yellow potatoes like Yukon Golds. These are really flavorful, are beautifully buttery when mashed, and the larger chunks hold their shape.
- Onions: regular yellow onions. While not traditional, you can also include the white part of a leek, finely chopped, for more flavor.
- Butter: quality butter makes a difference. Always.
- Whole Milk: yes, you can use low fat or skim for a low-fat option, but it’s vastly better with whole.
- Heavy Cream (Double Cream): this is optional and some Scottish cooks use strictly milk. For added richness and flavor I highly recommend it. Add this at the end to achieve your desired level of creaminess.
- Salt and Pepper
- Fresh Parsley
Variations
Though not traditional, here are a few ingredients you can add to increase the flavor game of your cullen skink:
- Leek: cooked along with the onion. Either just the white parts to maintain the soup’s neutral color, or the entire leek.
- Celery: one rib finely chopped.
- Shallots: in addition to or instead of the onion.
- White Wine: like Sauvignon Blanc, just a splash.
- Dijon Mustard: just a teaspoon will do the job.
- Fish or Vegetable Bouillon Base or Cube: for some added flavor you can add a cube or scoop of either fish or vegetable bouillon/broth base.
- Diced Bacon or Pancetta: sprinkled over the top of the soup before serving.
Storage and Reheating
Cullen skink is best eaten the same day but will keep for a couple of days in the fridge. Reheat it gently over the stovetop. If the soup has thickened too much simply add a little more milk or water. Cullen Skink, like potato soups in general, does not freeze well because the potatoes tend to dry out and become grainy when thawed.
Cullen Skink Recipe
To make cullen skink:
- Place the smoked haddock in a small saucepan and pour milk over it just until the fish is covered (if it has skin on it, place it in the pan so the skin is facing down). Set aside and let it sit for 15 minutes. After 15 minutes, it’s time to poach the fish. Gently heat the milk. Once it comes to a very low simmer, gently cook the haddock for about 5 or until just cooked through. Let it cool briefly while you prepare the other ingredients.
- Melt the butter in a pot and cook the onions until they are soft and translucent, 5-7 minutes. Add the cubed potatoes and cook for another couple of minutes. Pour in milk from the cooked smoked haddock, add the potatoes, salt and pepper. Bring the milk to a gentle simmer to avoid it scorching, and simmer the potatoes, covered, until they’re soft, about 10 minutes.
- Use a potato masher to mash some of the potatoes so that you have a mixture of mashed, small, and large chunks. If you prefer a smoother, thicker consistency, mash them a little more. For the creamiest results I recommend pureeing some of the potatoes, either in a blender or using an immersion blender. But you should have some chunks remaining. Stir in the cream and let it heat through for a minute.
- Remove any skin and bones from the cooked smoked haddock and then use a fork to flake it off into chunks. Add the smoked haddock to the soup and let it heat through for a minute or two. Add salt and pepper to taste.
Served sprinkled with some fresh parsley. Serve with Scottish oatcakes or some good hearty bread.
Slàinte mhath (good health)!
For more traditional Scottish favorites be sure to try my:
Cullen Skink (Scottish Smoked Fish Chowder)
Scotland’s iconic smoked haddock chowder, this traditional Cullen Skink epitomizes the very essence of Scottish comfort food!
- 4 cups whole milk
- 1 pound smoked haddock , real finnan haddie if you can source it; can substitute smoked cod in a pinch
- 4 tablespoons quality butter
- 1 medium yellow onion , finely chopped
- 1 1/2 pounds firm yellow potatoes such as Yukon Gold , diced into 1/4 to 1/2 inch cubes
- 1/2 cup heavy cream (double cream)
- 1 teaspoon kosher salt , plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh parsley for serving
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Place the smoked haddock in a small saucepan and pour milk over it just until the fish is covered (if it has skin on it, place it in the pan so the skin is facing down). Set aside and let it sit for 15 minutes. After 15 minutes, it’s time to poach the fish. Gently heat the milk. Once it comes to a very low simmer, gently cook the haddock for about 5 or until just cooked through. Let it cool briefly while you prepare the other ingredients.
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Melt the butter in a pot and cook the onions until they are soft and translucent, 5-7 minutes. Add the cubed potatoes and cook for another couple of minutes. Pour in milk from the cooked smoked haddock, add the potatoes, salt and pepper. Bring the milk to a gentle simmer to avoid it scorching, and simmer the potatoes, covered, until they’re soft, about 10 minutes. Use a potato masher to mash some of the potatoes so that you have a mixture of mashed, small, and large chunks. If you prefer a smoother, thicker consistency, mash them a little more. For the creamiest results I recommend pureeing some of the potatoes, either in a blender or using an immersion blender. Stir in the cream and let it heat through for a minute. Remove any skin and bones from the cooked smoked haddock and then use a fork to flake it off into chunks. Add the smoked haddock to the soup and let it heat through for a minute or two. Add salt and pepper to taste. Served sprinkled with some fresh parsley. Serve with Scottish oatcakes or some good hearty bread. Makes 4 generous servings.
Calories: 622kcalCarbohydrates: 45gProtein: 41gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 1427mgPotassium: 1626mgFiber: 4gSugar: 15gVitamin A: 1278IUVitamin C: 36mgCalcium: 406mgIron: 3mg
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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