Cullen skink

Cullen skink

  • serves 4
  • Easy

This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream

Try this recipe for cullen skink, then also check out our haggis, neeps and tatties, vegan haggis, cranachan and more Burns Night recipes.


  • smoked haddock 300g
  • butter 25g
  • onion 1, chopped
  • leek 1 large, chopped, rinsed and drained
  • floury potatoes 300g, peeled and cut into bite-sized chunks
  • chicken stock 750ml
  • double cream 150ml
  • ground white pepper
  • chives chopped to make 2 tbsp
  • flat-leaf parsley chopped to make 2 tbsp


  • Step 1

    Put the smoked haddock in a baking dish and pour over a kettle full of just-boiled water. Cover and leave for 15 minutes, then scoop out and drain on kitchen paper. Remove any skin and flake the flesh into large chunks, discarding any bones as you go.

  • Step 2

    Melt the butter in a large pan then cook the onion and leek for 15-20 minutes or until really soft. Add the potatoes and cook in the butter for a minute, then pour in the stock and bring to a simmer. Cook until the potatoes are tender, then use a masher to roughly crush a third of the potatoes in the pan. Stir in the cream, haddock chunks and season with salt and white pepper. Bring back to a simmer for 2-3 minutes or until the fish is heated through, then stir in the chives and parsley before serving in warm bowls.

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Nutritional Information

  • Kcals 389
  • Fat 26.3g
  • Saturates 16.1g
  • Carbs 14.4g
  • Sugars 4.4g
  • Fibre 3.6g
  • Protein 21.8g
  • Salt 2g