Cullen Skink

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Cullen is a small village on the Moray coast, and this thick fish broth – or skink – is the local speciality. Delicious it is too!


  • lb (750 g) finnan haddock fillets
  • 2 large onions, quartered
  • 1 lb (500 g) boiled potatoes, sliced
  • pints (900 ml) milk
  • 2 oz (50 g) butter
  • 2 oz (50 g) flour
  • Salt and pepper
  • Cream
  • Chopped chives to garnish


Poach the haddock, onions and potatoes in the milk until cooked and all broken down. Strain and reserve the milk. Process the fish mixture in a liquidiser.

Melt the butter and stir in the flour. Gradually add the reserved milk, stirring; add more milk if necessary. Then add the fish mixture and season to taste, taking care with the salt as the soup will already be fairly salty.

Lastly add the cream, being careful not to let the soup boil. Garnish with chopped chives.