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Aberdeen (United Kingdom)
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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
480kcal
36gProtein
24gCarbs
28gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥛 Dairy
🐟 Fish
Also served in
Cullen Skink
How to order / say it
Say it
Cullen Skink — [kuh-luhn skink]
Order
I'd like to try Cullen Skink, please.
Say locally
A Scottish soup made with smoked haddock, potatoes, and onions.
Why try it?
Cullen Skink offers a warm embrace of Scottish coastal cooking heritage. It represents the use of local seafood, sustaining comfort and warmth particularly favored in the cold climate.
How it tastes
Rich, creamy, and smoky, this soup is hearty, with the haddock imparting a robust flavor complemented by the softness of potatoes. It's thickened with milk for smoothness and depth.
Origin & History — first documented: 1850
Originating in Cullen, a fishing village in northeast Scotland, Cullen Skink has been a staple from the 19th century, utilizing the abundance of local haddock and creating an iconic dish renowned throughout the region.
Recipe
Ingredients
- 🐟 300 g smoked haddock
- 🥕 200 g potatoes
- 🧄 1 medium onion
- 🥛 500 ml milk
- 🥛 50 g butter
- 🌿 2 tbsp parsley
Method
- 1 Poach the haddock in milk until cooked.
- 2 Fry onions and potatoes in butter until soft.
- 3 Combine all with poaching liquid, garnish with parsley.
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