Cullen Skink

2.6/5 rating (13 votes)
  • Serves: 6
  • Prep Time: 20 mins
  • Ready in: 20-25 mins
  • Difficulty: Easy
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Cullen Skink

Cullen Skink is not as you might think a villain from the latest Bond franchise – but a beautiful rich winter fish soup, one sniff and you'll be won over.


  • 350-400g natural smoked haddock, skin removed and boned
  • 560ml whole milk
  • 2 fresh bay leaves
  • ¼ tsp ground black pepper
  • 50g butter
  • 2 onions, peeled and very finely chopped
  • 1 medium leek, washed and cut into small chunks
  • 3 medium potatoes, unpeeled, cut into small chunks
  • 200mls water roughly
  • 1 fish stock cube, crumbled
  • plenty of chives, chopped, to serve
  • double cream optional

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  • Place the fish into a pan large enough to hold it comfortably, and cover with the milk.
  • Add the bay leaf, and pepper and bring to a gentle simmer.
  • Once simmering turn off the heat, and leave to infuse whilst you get on with the rest of the soup.
  • Meanwhile the butter in another pan on a medium-low heat, and add the onion and the leek. Cover and allow to cook for about 10 minutes until really well softened, but little or no colour.
  • Add the potato chunks and stir to coat with butter.
  • Lift the cooked haddock out of the milk and reserve.
  • Pour the haddock cooking liquor and bay leaf into the onions and potatoes.
  • Add the water and stock cube and bring to a simmer.
  • Then cook gently for 10-15 minutes until the potato is cooked through.
  • Meanwhile with a fork gently break into cooked haddock into chunky flakes.
  • Once the potatoes are cooked add the haddock and lots of chopped chives.
  • Add a little double cream to enrich if you like, I sometimes add a poached egg to the finished soup.