Cullen skink

This traditional Scottish soup is a rich winter warmer, great for celebrating Burns' Night
Cullen skink
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 50 g butter
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1.2 litres full fat milk
  • 750 g floury potatoes, diced
  • 450 g undyed smoked haddock
  • 2 tbsp parsley, finely chopped and a little extra to garnish

Tips and Suggestions

At Sam's Brasserie, the chef serves Cullen skink garnished with a poached quails egg and a little more chopped parsley.


1. Melt the butter in a pan, add the onion and leek and cook gently for 7-8 minutes until soft but not browned. Pour in the milk and bring to the boil. Add the potatoes and simmer for 20 minutes until really soft.

2. Add the haddock and simmer for 3-4 minutes until it is cooked and will flake easily. Carefully lift the fish out onto a plate and leave to cool slightly. Meanwhile crush some of the cooked potatoes against the side of the pan to thicken the soup a little.

3. When the haddock is cool enough to handle, break the fish into flakes, discarding the skin and any bones. Return to the pan, gently stir in the parsley and season to taste.

Recipe from Sam's Brasserie

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