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    Cullen Skink

    The Foodie Explorers

    Start with a Cullen Skink soup. This is a traditional Scottish soup which is full of flavour. Make it as thick or as light as you wish but preferably this should be a thick creamy chowder. Add lots of potatoes, smoked haddock and some garlic for extra oomph. It can be made in advance with just a quick reheat on the hob before serving with crusty bread. This recipe uses ingredients that are available all year round from our local vegetable supplier (Locavore) and some fresh smoked haddock from The Fish Plaice.

    Cullen Skink

    Cullen Skink

    A delicious, warming fish stew.



    Serves 4

    • 1 tbsp butter
    • 1 medium onion
    • 2 medium potatoes, peeled and cut into cubes
    • 300ml water
    • 250g smoked haddock
    • 250ml milk
    • Salt and pepper to taste
    • 2 tbsp finely chopped parsley


    1. Melt the butter in a saucepan over medium heat, then add the onion and fry gently until soft. Cook for about 5 minutes but do not allow to brown.
    2. Add the potatoes and water to the same saucepan and bring to boil. Simmer for 10-15 minutes.
    3. Place the haddock into a separate pan and cover with milk. Cook for about five minutes until just tender.
    4. Once the haddock is cooked, remove from the milk and set it aside. When the fish has cooled enough to touch, flake gently into large pieces, removing bones.
    5. Add the milk and flaked fish to the saucepan containing potatoes and other ingredients. Cook for a further 5 minutes.
    6. Finish the dish by adding seasoning to taste and garnish with chopped parsley.

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