Ellen Bales


While not a seafood lover myself, I know that most everyone else does enjoy it. In fact, I'm the only one in my family who doesn't partake as a rule--there are a couple of exceptions. I am told this dish is delicious and I will gladly prepare it for family. This is one of Scotland's most famous dishes, coming from the small town of Cullen in North east Scotland.
Recipe & photo:

☆☆☆☆☆ 0 votes
2 - 4
10 Min
20 Min
Stove Top


2 1/2 c
1/2 c
flat leaf parsley
bay leaf
1 lb
smoked haddock fillet
1/2 stick
1 medium
onion, finely chopped
1 c
mashed potatoes, leftover or cooked fresh
salt and pepper to taste


1Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and set aside. Add the bay leaf and the haddock to the milk.
2Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes to allow the herbs to infuse their flavor into the milk.
3Remove the haddock from the milk with a slotted spoon and set aside. Strain the liquid through a fine sieve and reserve the herb-infused milk.
4Heat the butter in another saucepan, add the onions and cook gently until translucent, about 5 minutes.
5Add the milk to the onions, then add the mashed potatoes and stir until totally blended into the milk. It should be thick and creamy.
6Flake the smoked haddock into meaty chunks, taking care to remove any bones. Add chunks to the soup.
7Add the chopped parsley leaves to soup and bring to a gentle simmer, cooking for an additional 5 minutes. Do not over-stir. Add salt and pepper to taste.
8NOTE: Sometimes Cullen Skink is served with a poached egg on top for a more filling soup.

About this Recipe

Course/Dish: Chowders, Fish Soups
Main Ingredient: Fish
Regional Style: UK/Ireland
Dietary Needs: Vegetarian