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Cullen skink

by Christina Julia

Cullen skink

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 225g/8oz smoked haddock fillet
  • 25g/1oz butter
  • 1 onion, finely chopped
  • 600ml/1pt milk
  • 350g/12oz potatoes, diced
  • 350g/12oz cod, boned, skinned and cubed
  • 150ml/5fl oz double cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and freshly ground black pepper


  • Put the haddock fillet in a large frying pan and cover with boiling water.
    Let stand for 10 minutes, then drain, reserving 300ml/10fl oz of the
    soaking water. Flake the fish, taking care to remove all the bones.
  • Melt the butter in a large saucepan over a low heat. Add the onion and
    sweat gently for 10 minutes until softened. Add the milk and bring to a
    gentle simmer before adding the potatoes. Cook for 10 minutes.
  • Add the reserved haddock flakes and the cod. Simmer for a further
    10 minutes until the cod is tender.
  • Remove about one-third of the fish and potatoes, put in a blender or
    food processor and purée until smooth. Return to the soup with the
    cream, parsley and salt and pepper to taste. Add a little of the reserved
    soaking water if the soup seems too thick. Reheat gently and serve hot.

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