Cullen Skink Recipe
The soup originates from the town of Cullen in Moray, on the Scottish northeastern coast. Traditionally, the word "Skink" is used to describe a broth made with beef scrapings. In the 1890s, these scraps of beef became hard to come by. However, at this time, Cullen’s harbour was a thriving fishing port. So the people of the town decided to use smoked haddock in their soup. From this, the Cullen Skink we all love today was created.
Serves 4-6 | Preparation Time 30 minutes | Cooking Time 45 minutes | Total Time 1 hour 15 minutes
Ingredients
| 1x | Large Onion, Diced |
| 2x | Leeks, Finely Sliced (White & Pale Green Parts) |
| 500 g | Potatoes, Peeled & Diced |
| 400-450 g | Smoked Haddock Fillet |
| 750 ml | Water |
| 1x | Vegetable Stock Cube |
| 1x | Fish Stock Cub |
| 300 ml | Double Cream |
| 1-2 tbsp | Cornflour (Optional, For Thickening) |
| Small Bunch | Fresh Parsley, Finely Chopped |
| To Taste | Salt & Ground Black Pepper |
| 1-2 tbsp | Butter or Oil |
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Method
- Heat the butter or oil in a large saucepan over a medium heat. Add the diced onion and cook gently for 5–7 minutes until soft but not coloured.
- Stir in the diced potatoes. Add water and bring to the boil, crumbling in the vegetable and fish stock cubes. Then reduce to a simmer and cook for 15–20 minutes, until the potatoes are tender.
- Add the smoked haddock to the pan. Simmer gently for 5-10 minutes, until the fish is just cooked through. Break it into large flakes, removing any skin or bones.
- Pour in the cream and add the sliced leeks. Simmer for a further 8–10 minutes, until the leeks are soft and the soup is fragrant.
- If you prefer a thicker soup, mix the cornflour with a little cold water and stir it in gradually. Simmer for 2–3 minutes until slightly thickened. Season with black pepper (and salt if needed).
- Stir through the chopped parsley and serve hot with crusty bread.
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