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Cullen Skink (Haddock, Potato & Leek Soup)

Ready in 50 mins

Recipe by Graham 

Cullen Skink (Haddock, Potato & Leek Soup) is a thick soup originating in the town of Cullen in Moray, on the north-east coast of Scotland. Made of smoked haddock, potatoes and leeks, an authentic Cullen Skink is often served as a starter at formal Scottish dinners and is also widely served as a part of an everyday dish across the North East of Scotland.

Cullen Skink is smokier and more assertive than American chowder, heartier than classical French bisque and, if you are watching your weight, you can use skimmed milk, it doesn't detract from the wonderful smokey flavour of this dish.

Preparation Time

10 Minutes

Cooking Time

40 Minutes

Ingredients for Cullen Skink (Haddock, Potato & Leek Soup)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

1 onion
1½ oz butter
1½ lb smoked haddock
2 pints milk
3 medium potatoes
2 leeks
  salt and pepper
  a little fresh parsley

How to Cook Cullen Skink (Haddock, Potato & Leek Soup)

  1. Peel and dice the onion then melt the butter in a pan, add the diced onion and cook gently for 10 minutes, stirring regularly. Meanwhile, remove any skin from the haddock and dice the flesh into small bite-size pieces. Add half of this to the onions along with a small glass of water and all of the milk. Simmer gently for 30 minutes.
  2. Meanwhile, peel and dice the potatoes and cook them in salted water until tender (about 15 minutes). Chop the leeks into small pieces and cook them in salted water until they soften (about 10 minutes).
  3. Remove the pan with the milk, fish and onion mixture from the heat and allow to cool a little. Blend the mixture then filter through a fine colander (dispose of the solids). Check the seasoning, adding salt and freshly ground black pepper as necessary.
  4. Place the strained liquid back to the pan, add the leeks, potatoes, a few chopped leaves of parsley and the remaining diced haddock. Reheat and serve hot.
GRAHAM'S HOT TIP:
Rather than dump the solids from the strained milk, fish and onion mixture, save them in a sealed container in the fridge and add them to a quiche for extra flavour.