Cullen skink

Preparation info
  • Serves


    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

Cullen is the village on the coast of the Moray Firth where this classic Scottish soup came from, and ‘skink’ is an ancient word for a broth or soup. This soup is substantial enough to be served as a main course or brunch dish.


  • 1 leek, trimmed
  • good knob of butter
  • 1.2 litres (2


  1. Roughly chop the leek and rinse thoroughly in cold water, then drain and pat dry. Melt the butter in a pan, stir in the leek, cover and cook gently for a few minutes until soft.
  2. Add the fish stock, potato, bay leaf and smoked haddock. Bring to a simmer, season and cook gently for 15 minutes. With a slotted spoon, carefully remove the smoked haddock from the pan