Cullen Skink - (Finnan Haddock and Potato Soup)

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“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.”

Ingredients Nutrition

  • 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


  1. Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
  2. 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.
  3. Remove the fish, skin, bone and flake the flesh.
  4. Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
  5. 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.
  6. Season the Cullen Skink to taste and serve with hearty bread.

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