About
"Good food is always a trouble and its preparation should be regarded as a labour of love." - Gordon Ramsay
Cullen skink is a traditional Scottish soup that originates from the town of Cullen, in the region of Moray, in the northeast of Scotland. Its name is derived from the fishing village of Cullen, where it has been a popular dish for many generations. The soup is believed to have originated as a way for local fishermen to use leftover smoked haddock and other ingredients readily available to them.
The dish is typically made with smoked haddock, potatoes, onions, and milk or cream. Traditionally, the haddock is simmered in the soup to infuse its smoky flavor into the dish. Some variations may include additional ingredients such as leeks, celery, or other seasonings.
Cullen skink has become a celebrated part of Scottish cuisine, and its popularity has spread beyond the shores of Scotland. It is often enjoyed as a hearty, comforting soup, especially during the cold winter months.
The rich, creamy texture and the smoky flavor of the haddock make it a beloved dish for many who have had the opportunity to taste it.
In recent years, chefs and cooks have put their own twists on the traditional recipe, incorporating different ingredients and flavors while still maintaining the essence of the original dish.
Despite its simplicity, cullen skink remains a cherished part of Scotland's culinary heritage, representing the country's love for hearty, wholesome, and flavorful comfort food.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

Cullen Skink From Scotland
Cullen skink is a traditional Scottish soup that originates from the town of Cullen, in the region of Moray, in the northeast of Scotland.
Prep time
15 mins
Cook time
45 mins
Serves
4
INGREDIENTS
1 lb smoked haddock fillets, or any smoked white fish (cod or halibut)
2 large potatoes, peeled and chopped
1 large onion, finely chopped
1 leek, finely chopped
2 cups fish stock or water
2 cups whole milk
2 tablespoons butter
Salt and pepper to taste
Chopped fresh parsley, for garnish

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Instructions
A rich potato and smoked fish stew.
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In a large pan, cover the haddock fillets with milk and bring to a simmer. Poach the haddock for about 8-10 minutes until it is cooked through. Remove the haddock from the milk and set aside to cool. Reserve the poaching liquid.
In a separate pot, melt the butter over medium heat. Add the chopped onions and leeks and sauté until they are soft and translucent.
Add the diced potatoes and fish stock or water to the pot. Bring to a simmer and cook until the potatoes are tender.
Meanwhile, flake the cooked haddock, removing any skin and bones.
Once the potatoes are cooked, remove 1/4 of the cooked potatoes and add into your reserved milk. Mash the potatoes into the milk. Add the milk and potato mixture back into the pot with the rest of the vegetables to the pot. Stir well and bring back to a gentle simmer.
Add the flaked haddock to the pot and let it heat through for a few minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley.