READY IN
50 mins
50 mins
![Cullen Skink (Haddock, Potato & Leek Soup) Recipe Cullen Skink (Haddock, Potato & Leek Soup) Recipe](/images/recipe-main-images/Cullen-Skink-Haddock-Potato-Leek-Soup-200.jpg)
Preparation Time: 10 Minutes
Cooking Time: 40 Minutes
Ingredients for Cullen Skink (Haddock, Potato & Leek Soup)
If you are not familiar with any ingredients, please check our International Cooking Terms page.
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
to serve 6:
1
onion
1½ oz
butter
1½ lb
smoked haddock
2 pints
milk
3 medium
potatoes
2
leeks
salt and pepper
a little
fresh parsley
How to Cook Cullen Skink (Haddock, Potato & Leek Soup)
- Peel and dice the onion then melt the butter in a pan, add the diced onion and cook gently for 10 minutes, stirring regularly. Meanwhile, remove any skin from the haddock and dice the flesh into small bite-size pieces. Add half of this to the onions along with a small glass of water and all of the milk. Simmer gently for 30 minutes.
- Meanwhile, peel and dice the potatoes and cook them in salted water until tender (about 15 minutes). Chop the leeks into small pieces and cook them in salted water until they soften (about 10 minutes).
- Remove the pan with the milk, fish and onion mixture from the heat and allow to cool a little. Blend the mixture then filter through a fine colander (dispose of the solids). Check the seasoning, adding salt and freshly ground black pepper as necessary.
- Place the strained liquid back to the pan, add the leeks, potatoes, a few chopped leaves of parsley and the remaining diced haddock. Reheat and serve hot.
![Graham Graham](/images/recipe-author-photos/-9.png)
Rather than dump the solids from the strained milk, fish and onion mixture, save them in a sealed container in the fridge and add them to a quiche for extra flavour.
Reviews of Cullen Skink (Haddock, Potato & Leek Soup)
![]() This is so simple, and incredible! Simplicity is beauty. I used smoked salmon in place of the haddock, and added two cloves of garlic chopped and added raw at the blender stage. I will do this again and again. Smoked trout maybe? But I know that smoked haddock is the traditional method. Everyone who really tried this in my family loved it. sallyswan (4 reviews) |
![]() Absolutely top class, great recipe, I must say the best I ever had was on a trip back to Scotland. We stayed at great hotel on the Isle of Skye where the chef's Cullen Skink was to die for. I can still taste it. This recipe is very, very close, I believe the only difference could be rich cream in the chef's recipe. This recipe was close to perfect. swanV (6 reviews) |
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