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Cullen Skink - (Finnan Haddock and Potato Soup)

Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour.

Ready In:
55mins
Serves:
Units:

ingredients

  • 1 12 lbs potatoes, peeled
  • 1 onion, finely chopped
  • 40 fluid ounces water
  • 1 lb finnan haddock (or other smoked white fish)
  • milk
  • salt and pepper

directions

  • Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
  • Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
  • Remove the fish, skin, bone and flake the flesh.
  • Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
  • Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
  • Season the Cullen Skink to taste and serve with hearty bread.
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RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
Contributor
"Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour."
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  1. Millereg
    Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour.
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