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Name of Event

Robbie Burns Night

Cuisine From



Cullen Skink is a famous Scottish fish soup made with smoked haddock/potato


Yield 4-6 bowls or 10-14 cups
Preparation time 10-15 minutes
Cooking time 15 - 20 mins
Main Ingredient Smoked Haddock


  • 800 grams smoked haddock (skin removed)*  
  • 50 grams butter
  • 1 finely chopped large onion
  •  1.2 liters full cream milk (2 pints)
  • 1 large potato finely chopped 
  • Salt and pepper to taste
  • 1 bay leaf
  • chopped parsley for garnish

* Try to get genuine smoked haddock not the "died" variety from South Africa


  1. In a large pan place the smoked haddock and add the milk and bay leaf
  2. Poach gently for a few minutes until you can flake the fish
  3. Remove the fish from pan and fake with a fork, removing any bones
  4. Add the butter, onion and potato to pan and cook gently until soft.
  5. When the vegetables are soft, remove the bay leaf.
  6. In a food processor blend the milk, onion and potatoes until they are like a smooth cream. (I If you don't have a processor then use a potato masher although you won't get such a good smooth creamy texture).
  7. Return to the pan, and add the flaked haddock.
  8. Season with pepper. (You probably won't need salt as the smoked fish is usually salty).
  9. Add chopped parsley.

If you are looking to buy  genuine Scottish ingredients visit our guide