Cullen Skink

This is a delicious Scottish soup. Very soothing, simple and quick from beginning to end.

  • 300g smoked pollack or haddock fillet
  • 650ml fish or vegetable stock
  • A large knob of butter
  • 2 large leeks, trimmed, washed and
  • finely sliced
  • 500g potatoes, peeled and cut into 4-5mm cubes
  • 4 tbspns double cream
  • Sea salt &freshly ground black pepper


Basket of leeks

Put fish into a saucepan and add the stock. Bring slowly to the boil, then immediately turn off the heat, flip the fish over in the pan, cover and leave for 3 minutes.
Turn the fish over again and check if it is cooked – the flesh should all be opaque and flake easily from the skin. If not, leave it in the covered pan for a few minutes longer.
Once cooked, lift it out of the pan onto a board, reserving the stock. Take the fish off the skin in large flakes, checking for any bones as you go.
Heat butter in a large pan over a medium heat. Add the leeks and sweat gently for about 10 minutes until soft. Add the potatoes and reserved stock. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
Stir in the cream and flakes of smoked fish. Reheat gently, without boiling, then taste and add salt and pepper as desired. Ladle into warm bowls and finish with a scattering of parsley if you like. Serve at once, with a hunk of REAL brown bread and butter.
You can replace the leeks with spring onions if you like.




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