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Cullen Skink

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Servings: 2
Author: Karon Grieve


  • 1 finnan haddock about 350g/12 oz or any other smoked haddock
  • 1/2 white onion finely chopped
  • Bouquet Garnet of mixed herbs
  • 250 ml/8 fl oz water
  • 150 g/5 oz ppotatoes peeled and chopped into small pieces
  • 150 ml/ 5 fl oz whole milk
  • 10 g butter
  • Salt and pepper to taste
  • chives chopped to decorate


  • Put the haddock, chopped onion, water and bouquet garnet into a pan and bring it to the boil.
  • Cover the pan and reduce the heat to a simmer for 15 minutes or until the fish flakes easily.
  • Remove the fish with a slotted spoon and remove the skin and bones. Reserve the cooked fish flesh and toss the skin and bones back into the pan.
  • Simmer this uncovered for 30 minutes to create a lovely rich fishy stock.
  • Strain this fish stock and disscard the solids. Pour the stock back into your pan and add the chopped potatoes.
  • Simmer for approximately 20 minutes until the potatoes are tender and cooked through.
  • Remove the potatoes with a slotted spoon and mash them in a bowl with the butter.
  • Add the milk to the pan and bring to the boil.
  • Add the mashed potatoes to the pan and stir well.
  • Now add the flaked fish, season well and serve with a sprinkling of snipped up chives.