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Cullen Skink

Introduction & method

Cullen Skink - an odd name for a dish. It comes from the fishing village of Cullen in North Scotland, and 'skink' is thought to derive from the old Scots name for a soup or broth made from shin of beef.

Cullen Skink Recipe

Peel and chop the onion. Melt the butter in a large pan on medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Peel and dice the potatoes into cubes about 1cm / half an inch. Pop them in with the onion, stir and cook for a couple of minutes. Add the stock, the milk, and the bay leaf, then lay the fish on top. The fish will cook in about 5 minutes. You can tell when it's cooked because the flesh will become opaque and will easily break into flakes. Remove the fish and set aside.

Put a lid on the pan and continue simmering until the potatoes are tender, about 15-20 minutes. Separate the fish from its skin, break into flakes, and add to the pan. Taste the soup and add salt if required - it may not need it, because the fish can sometimes be quite salty.

Ladle a pile of potato, onion and fish into a bowl, and then surround it with soup. Sprinkle chopped parsley or chives on top and serve with some warm crunchy bread.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Cullen Skink on YouTube.


Ingredients & Info

 500 grams Potatoes
 500 grams smoked haddock
 1 large onion
 500 ml milk
 50 grams unsalted butter
 300 ml chicken or fish stock
 1 bay leaf


Some of the milk can be replaced by cream for a richer flavour. If you can't get smoked haddock, any smoked white fish will do.

US Customary/Imperial

Serves 4 
Prep time: 5 minutes.
Cooking time: 25 minutes.
Total time: 30 minutes.