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Cullen Skink

Rated as 4.6 out of 5 Stars

"A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste."
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1 h 30 m servings 329
Original recipe yields 6 servings


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  1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
  2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Nutrition Facts

Per Serving: 329 calories; 3.6 28.1 44.3 125 1207 Full nutrition

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Read all reviews 10
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Very good. I wasn't able to find undyed herring, but it didn't make any difference. I added a little buttermilk for a bit of a 'twang.' Thanks!


We made this dish identically over here in Maine, but call it haddock stew instead. This is just how it should be made - simple, and it's the best comfort food you can think of! At least for us ...

Absolutely top class, great recipe, I must say the best I ever had was on a trip back to Scotland. We stayed at the Cuillin Hills Hotel on Skye, the chef's Cullen Skink was to die for,,,I can st...

Fantastic. I will add pickles next time. The fish needs less than 15 min to be done and I have added extra milk.

Had no smoked haddock, nor smoked anything. Had caught some Maryland rockfish this summer that was abiding in the freezer, and it did the job. The soup would benefit from some smoke. I usually h...

This is so simple, and incredible! Simplicity is beauty. I used smoked salmon in place of the haddock, whole milk, and three cloves of garlic chopped and added raw at the blender stage. I will d...

Everyone who really tried this in my family loved it. Granted we made some modifications. We used flounder and smoke favoring. We also added about 1/4 cup olive oil and 1/2 cup cheddar cheese. T...

I added a 1/2 cup more of milk and when it was cooked after tasting it, heavily added seafood seasoning. I didn't blend it or add basil. It was creamy, chunky and tasty.