Cullen skink

This is an indulgent, filling soup that’s Scottish in origin. We love fish in our house so this is a treat for us!! It’s also quite a cheap meal to make and is great with fresh bread.


3 smoked haddock fillets

150ml whole milk

1 & 1/2pints of vegetable stock

2 onions

3 potatoes

40g butter

3 handfuls of frozen peas

1-2 tablespoons of fresh parsley

3-4 tablespoons of double cream 

In a deep frying pan with a lid- pour in the milk

Add the haddock and half the stock

Bring to the boil then put the lid on and reduce to a gentle simmer for around 10mins.

I forgot to take a picture of the vegetable prep- so dice your onions and peel then cut the potatoes into small cubes.

Next- melt the butter in a large pan!

Add the onions and cook on a medium-low heat for 5-8mins until soft

Once the fish is done cooking leave to cool in the pan

Once the onions are cooked add the potato

Then pour in the rest of the stock, bring to the boil and reduce to a simmer for around 15mins until the potato is soft

Remove the fish from the pan (keep the liquid!)

Use a fork to flake the fish and remove the skin

Finely chop your parsley

Once the potato is soft pour in the retained liquid from the fish poaching pan

Blend until smooth

Now add the flaked haddock

The frozen peas

And the parsley. Gently heat through for a couple of mins

Finally stir through the cream

And serve!

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