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British Irish

Scottish Cullen Skink

A warming Scottish Cullen skink made with smoked haddock, potatoes, leeks, and milk.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Scottish Cullen Skink

45 mintotal

Prep 15 min · Cook 30 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; the haddock poaches in the milk that goes on to become the soup, so nothing stands waiting between steps.

Method

  1. Place the smoked haddock and milk in a pan and warm gently until the fish flakes easily.

  2. Lift out the fish, keep the milk, and flake the fish into large pieces, discarding any bones.

  3. Melt the butter in the same pan and cook the leeks until soft but not browned.

  4. Add the potatoes and the reserved milk, then simmer until the potatoes are very tender.

  5. Lightly crush some of the potatoes in the pan to thicken the soup naturally.

  6. Return the flaked haddock to the pan and warm gently without hard boiling.

  7. Adjust with a little water if needed, season with pepper, and add salt only after tasting.

  8. Serve hot while the soup is creamy, smoky, and gently thick.

How to tell it's done

Cullen skink should be creamy and gently thick, with soft potatoes and visible flakes of smoked fish.

Getting it right

Tip

Taste before adding salt because smoked haddock can season the whole soup by itself.

What to serve it with

Serve with crusty bread or Irish soda bread for a simple warming meal.

Common mistakes

The soup is too salty.
Taste before adding any, as the last step directs. Smoked haddock is cured in salt and gives most of it up into the milk, and the quantity varies enormously between fishmongers.
The fish disintegrates.
Poach it gently, flake it in large pieces, and return it at the end without boiling. Cullen skink should have recognisable flakes of haddock in it rather than a uniform fish soup.

Substitutions

  • Use White Fish only if smoked haddock is unavailable; add a small smoky seasoning if your pantry supports it, but the result will be less traditional.
  • Use whole milk for better body; low-fat milk gives a thinner soup.
  • Do not boil the soup hard after adding the fish back, or the texture may turn dry.

Storing and reheating

Keeps two days in the fridge and thickens; loosen with milk and reheat gently without boiling. It does not freeze — the potato goes grainy and the milk separates.