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Cullen Skink

cullen skink

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Cullen Skink
21st January, 2018

This a perfect fish flavoured soup for chilly afternoons and evenings and always provides a wonderful start to a Burns Night dinner

The soup is simple to make and can be made a day in advance which means you get more time to spend with your guests


  • 500g of smoked haddock
  • 500ml of milk
  • 2 large white potatoes, small cubes
  • 1 onion, finely chopped
  • 1 knob of butter
  • 100ml of white wine
  • 100ml of double cream
  • 400mls chicken stock
  • 1 tsp mustard
  • Chives, chopped


    First add the milk into a sauce pan and then pop in the haddock. Bring it to the boil and then remove from the heat and let it cool. You can remove the fish from the milk if you wish for a less "fishy" flavour but I think the soup really benefits from it

    In another saucepan, add a dash of oil and the butter and bring to a medium heat. Add the cubed potatoes and start to soften. After 5 minutes, add the onion and continue to soften for another 5 minutes

    Whilst the potatoes and onions are softening, remove the fish from the milk and carefully remove the skin and any bones and then flake the fish as we need to use the "fishy" milk

    Add the wine to the potatoes and burn off the alcohol before adding in the cream, chicken stock, mustard and reserved milk. Continue to cook at a simmer for another 10 minutes

    Take off the heat and allow to cool down. Pour the mixture into a blender and give a good blitz so you have a smooth soup base

    At this point you can store the soup base and fish in the fridge until needed

    When it comes to serving, add the flaked fish to the soup base and warm through. Top the bowls with some chopped chives