How To Make Cullen Skink At Home

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Cullen Skink is one of Scotland’s most famous soups that is made of smoked haddocks and potatoes. It is delicious and has a smoky flavor to it.

Cullen Skink

This soup basically originated in Scotland and is very famous over there and is considered a local specialty. Cullen skink got its name from a town named ‘Cullen’ in the Moray area of Scotland.

To make Cullen skink, add butter and onions to a pan and fry them. Now, add potatoes and water and let it simmer. Take a pan and put haddock and milk in it and cook it. After some time, combine the haddock mixture with the potato mixture and serve.

This smoky soup is great comfort food. But to make this Scottish skink soup, you need to follow the detailed procedure that I’ve mentioned below. Also, there are other recipes that you can have as starters, let’s check them out.

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2. RumbledethumpsRumbledethumps is a traditional dish that has its origin from the Scottish borders. It is basically served as a main dish and is very special in Scotland.

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Cullen Skink recipe

Cullen Skink Recipe

Cullen Skink is one of Scotland's most famous soups that is made of smoked haddocks and potatoes. It is delicious and has a smoky flavor to it.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Starters
Cuisine Scottish
Servings 4 People
Calories 207 kcal




  • 1 Onion
  • 1 tbsp Unsalted Butter
  • 250 g Smoked Haddock
  • 400 g Peeled Potatoes
  • ½ Bunch Parsley
  • 250 ml Whole Milk


  • Take a pan and add in the melted butter. Then, put it on medium flame and add in the onions. Fry them for about 7-8 minutes until their color changes to brown.
  • Now, add in the potatoes that are cut into small cubes along with 2 cups of water and boil them.
  • Put the flame on low and let it simmer for 10-15 minutes.
  • Now, place the haddock in a pan and add in milk until it is fully covered. Then, cook it on a medium flame for about 6 minutes till it gets soft.
  • Take out the haddock and keep it still for some time and then flake it into large pieces and remove the bones.
  • Add the haddock back into the milk pan along with the mixture prepared earlier and let it cook on a medium flame for 6 minutes.
  • At last, season it with salt and sprinkle parsley over it and serve.



Calories: 207kcal | Carbohydrates: 21g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Fiber: 3g | Sugar: 6g
Keyword Cullen Skink, Scottish
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