Cullen Skink

Cullen Skink

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To serve- 4

Preparation time – 5 minutes
Cooking time – 35 minutes

A traditional Scottish fish soup using naturally smoked haddock (not the dyed yellow variety) creating a creamy broth that is truly delicious.

Nutritional count per serving
Energy 295kcal/864kj; Protein 16.1g; Carbohydrate 19g of which sugars 6.4g; Fat 7.8g fo which saturates 4.7g; Cholesterol 41mg; Calcium 137mg; Fibre 1g; Sodium 132mg.


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1 smoked haddock, about 350 g/12 oz in weight 1 onion, chopped 1 bouquet garni* 900 ml/1 ½ pints water 500 g/ 1 ¼ lb potatoes, peeled and quartered 600 ml/ 1 pint milk 40 g/ 1 ½ oz butter Salt and pepper Chopped chives to garnish


  1. Put the haddock, onion, bouquet garni and water into a large pan and bring to the boil.
  2. Skim the surface with a slotted spoon, discarding any fish skin, then cover the pan.
  3. Reduce the heat and gently poach for 10-15 minutes, until the fish flakes easily.
  4. Lift the fish from the pan and remove the skin and any bones, and leave to cool.
  5. Strain the stock and return to the pan, add the potatoes and simmer for 25 minutes.
  6. Remove the potatoes from the pan, add the milk and heat.
  7. Mash the potatoes with the butter, then whisk them into the soup a little at a time.
  8. Add the fish, season to taste, sprinkle with chives and serve.

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