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Cullen Skink Scottish Fish Soup

Super tasty and with only a few ingredients this is a classic fish soup from Scotland
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine Scottish
Servings 2
Calories 247 kcal


  • 350 g haddock finnan haddockor any other smoked haddock
  • 1/2 onion chopped
  • Bouquet Garnet
  • 250 ml water
  • 150 g potatoes peeled and chopped into small pieces
  • 150 ml 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 10 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 20 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 15 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.


Calories: 247kcalCarbohydrates: 20gProtein: 33gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 103mgSodium: 422mgPotassium: 962mgFiber: 2gSugar: 6gVitamin A: 232IUVitamin C: 17mgCalcium: 129mgIron: 1mg
Keyword haddock
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