Cullen Skink

Cullen Skink
Fishboxer Fishbox HQ from Muir of Ord

Cullen skink is a classic Scottish smoked fish soup with velvety potatoes. Perfectly warming for winter.


  • 4 x 140g fillets of smoked haddock 
  • 6 x fillets of any white fish
  • 50g salted butter
  • 1 large onion (chopped into 1.5cm squares)
  • 2kg of Scottish maris piper potatoes (chopped into cubes)
  • 1 tins of evaporated milk
  • 3 pints of milk
  • Cracked black pepper
  • Crusty bread (to serve)


  1. Begin by melting the butter in a high sided pan over a medium heat.
  2. Add the onions and cubed potatoes.
  3. Cook in the pan for approximately 15 minutes, whilst making sure to stir regularly.
  4. Add the two types of milk.
  5. Season with black pepper to taste.
  6. Bring to a simmer and cook until the potatoes are really soft. 
  7. Add the fish and stir through until just cooked, or for approximately 5 mins.
  8. Serve and enjoy with crusty bread.