Traditional Cullen Skink

A creamy and smoky classic Scottish fish soup made with Arbroath smokies, potatoes, leeks, and a rich homemade fish stock.

Soup Fish Winter Smoked Fish Scottish

Estimated Nutrition

Calories

546.3

kcal / serving

2185.2 kcal total

Carbs

13.3g

per serving

53.3 g total

Fat

38.6g

per serving

154.4 g total

Protein

36.4g

per serving

145.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Unsalted

100

Whole Milk

100

Double Cream

Liquids

100

White Wine

Dry

NutsSeeds

clove

Garlic

Crushed then finely chopped

tsp

Black Pepper

Freshly ground, to taste

bunch

Chives

Chopped for garnish

OilsFats

tbsp

Olive Oil

For the fish stock

Seafood

piece

Arbroath Smokies

Roughly chopped for stock

piece

Arbroath Smokies

Skin and bones removed, flaked for soup

piece

Arbroath Smokies

Skin and bones removed, flaked for garnish

Vegetables

100

Vegetables

Chopped white vegetables such as leeks, fennel, and onion

piece

Banana Shallots

Finely chopped

100

Leek

White part only, finely chopped

200

Ratte Potatoes

Or waxy potatoes, boiled until tender then peeled

Method

Heat oil in a pan, add stock vegetables, and sweat covered for 10 minutes.

Add wine, boil for one minute, then add 1.2 litres of water and chopped smokies.

Simmer gently for 20 minutes, then strain cold stock through a fine sieve.

Melt butter in a large pan and sweat shallots, leeks, and garlic for 10 minutes.

Add potatoes and flaked fish, sweat for two minutes, then add 1 litre of stock.

Season with pepper, bring to a boil, and simmer for 10 minutes.

Blend the mixture while gradually adding milk and cream until smooth.

Pass the soup through a fine sieve for a velvety texture.

Reheat gently and serve topped with flaked fish and chives.