Cullen skink served in a pan and a bowl alongside

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal206
  • fat6g
  • saturates4g
  • carbs21g
  • sugars6g
  • fibre3g
  • protein17g
  • salt0.7g
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Ingredients

  • 1 tbsp unsalted butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 medium onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g medium potatoes (about 2), peeled and cut into 1cm cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g smoked haddock
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 250ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ small bunch of parsley or chives, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins. 

  2. Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

  3. Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

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Comments, questions and tips

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Binks171
19th Feb, 2019
5.05
This recipe is so easy, quick and delicious. I’ve tried adding leeks and a bit more liquid and it works very well. I love Cullen skink and avoided making it as other recipes just took too long. Great for busy people. Love it!
Jukebox91
12th Feb, 2019
5.05
Cullen Skink is possibly my favourite soup, and I must say this recipe results in the best Cullen Skink I have ever tasted. I like to use smoked cod or basa when I am making it and also use garlic pepper for just that little extra finish
f0untain
30th Dec, 2018
5.05
This is the best recipe I have used for making this soup, so quick and easy and tastes amazing.
vallaw
16th Nov, 2018
Planning to make this tomorrow and serve it in homemade sourdough bread soup bowls. I know how good this recipe is - adding a leek works well.
Nancy Sutton's picture
Nancy Sutton
19th Mar, 2018
5.05
Made this tonight. As good as what we ate while on vacation in Scotland a couple of years ago. Thanks BBC!!
jimbob217
5th Jun, 2017
silly question I suppose, but do you drain the potatoes first or just add the milk to the water
Debbie Walters's picture
Debbie Walters
25th Jan, 2018
Hi, I've made this several times and I just added the milk to the water. Bit late to reply but better late than never as they say!! Debbie
Andrew Close's picture
Andrew Close
4th Jan, 2018
Did you get this answered? Thank you Andrew
David Weir's picture
David Weir
25th Jan, 2018
Don't drain the water, no. There's good flavour in there!
paizley
25th Feb, 2017
I smoked 1.36kg of whiting overnight. This recipe looks perfect! I will make some fish dip also. Thanks!!!

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Judith Anne's picture
Judith Anne
23rd Jan, 2020
Is this ok to make the day before and then reheat?
lisagunther
18th Jan, 2015
Can this soup be prepared in advance and stored either in the fridge for one night or frozen?
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