Cullen Skink recipe

Cullen Skink recipe

Catherine Brown, in her book Scottish Cookery, says that the recipe's name refers to the village of Cullen in northern Scotland, though it was a "common dish throughout the area".

Matt Brady followed her recipe. If you want to have a go, the ingredients and methods are listed below. Serve with bread and butter.

Matt's attempt

Cullen SkinkI reduced the size of the portion slightly, but still made a massive bowl of broth!

It's a pretty cost-effective recipe, as the final product is quite filling, and very nourishing. It would definitely help keep you full and warm on the North Sea coast of Scotland. I recommend being liberal with the black pepper.



  • 650 g floury potatoes
  • 1 onion, finely chopped
  • 1 l water
  • 1 large smoked haddock fillet
  • 25 g butter
  • 100 ml milk
  • 22.9 oz floury potatoes
  • 1 onion, finely chopped
  • 1.8 pints water
  • 1 large smoked haddock fillet
  • 0.9 oz butter
  • 3.5 fl oz milk
  • 22.9 oz floury potatoes
  • 1 onion, finely chopped
  • 4.2 cups water
  • 1 large smoked haddock fillet
  • 0.9 oz butter
  • 0.4 cup milk


  • Cuisine: Scottish
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Wash the potatoes and put into a pot with the onion and water.
  2. Bring to a simmer and cook until the potatoes are almost ready. Place the haddock on top and cook for about 5 minutes until it is cooked through. Remove from the heat and leave to cool.
  3. To finish the broth, remove the fish. Take off the skin and remove the bones. Reserve the flakes of cooked fish.
  4. Remove the potatoes. Skin and cut roughly into bite-sized chunks. Return to the broth with the flaked fish. Reheat and add butter.
  5. Adjust the consistency with the milk and stir. Season with salt and black pepper (and/or cayenne) and serve with bread and butter.

Scottish Cookery by Catherine Brown is published by Birlinn, priced £12.99. it is available now from all good bookshops and online.

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