Name: Redshank’s Cullen Skink
Yield: Serves 4–6
Cuisine: British
Ingredients: salt to taste; 450 ml full-fat milk; 400 g potatoes, peeled and diced; 1 tbsp cornflour; 2 tbsp rapeseed or vegetable oil; 2 vegetable stock cubes; 1 level tsp white pepper; 200 g natural smoked haddock, boned and chopped; 1 tbsp finely chopped parsley (optional); 1 level tsp freshly ground black pepper; 250 g white onions, peeled and chopped; 250 g leeks, chopped and rinsed (green tops separated from white stalks); 75 g butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

‘My daddy makes the best Cullen skink,’ says Caoimhe, the 11-year-old daughter of Team Redshank, Jamie and Ann Marie Ross. And she’s probably right as Daddy makes a point of sourcing the best fish, choosing haddock from Peterhead or from one of the fishing villages along the Moray coast, such as Cullen itself, which gave this soupy stew its name. This is typical fisher food of the close-knit coastal communities. The word ‘skink’ is old Scot