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Cullan Skink Serves 2 -3

  • Ingredients:

  • 340g (12oz) smoked haddock, defrosted, skinned and cubed
  • 55g (2oz) butter
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 225g (8oz) potatoes, peeled and diced
  • 300ml (10 fl oz) fish or vegetable stock
  • 425ml (15 fl oz) milk
  • freshly milled black pepper
  • 4 15ml spoon (4 tbsp) fresh chopped parsley
  • 3 15ml spoon (3 tbsp) double cream

Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.


  1. Melt the butter in a large saucepan.  Cook the onion and celery for 2 minutes.
  2. Add the potatoes and cook for 1 minute.  Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
  3. Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley.  Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.

NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.

Recipe kindly donated by The Seafish Industry