Cullen Skink



  • Smoked Haddock
  • Finely Chopped Onions
  • Diced Peeled Potatoes (about 1cm dice)
  • Chicken Boullion/Cube
  • Cream
  • Butter
  • Seasoning


This recipe doesn’t have any exact quantities and can be scaled to whatever amount you need. You need roughly the same volume fish, onions and chopped potatoes, I generally take three of those plastic takeaway containers you get, fill one with finely chopped onions, one with diced potatoes, and the last one with the fish. Heat a thick bottomed pan and put in a knob of butter, add the onions, potatoes and a small amount of chicken boullion paste or stock cube (dry not mixed with water), this should be a SMALL amount, it is just to add a little depth to the final soup, and sweat them off till the onions are completely soft and the potatoes are starting to cook through (they should have started smushing up a bit around the edges). Season lightly, probably best to under season at this point just to be safe Add half the fish and cover with just enough water to cover the ingredients, just enough, if you think it’s enough it’s probably slightly too much. Let this simmer until the potatoes are cooked enough that they burst when pressed against the side of the pan with a wooden spoon. Add the rest of the fish and a good slug of cream and bring back to heat, let it cook out for a little while and check the seasoning.


I also like to cubed smoked bacon or pancetta when sweating the onions and potatoes, but not to much, and if you do this then it’s not technically Cullen Skink anymore. Other things people have been known to put in it include stuff like:

  • Leeks
  • Spring Onions
  • Parsley

Again, if you want to add these things then you can (personally I don’t approve), but bear in mind that it’s no longer Cullen Skink if you do.