Cullen Skink is one of Scotland’s most comforting and iconic dishes – a creamy, smoky, soul-warming fish soup that has been adored for generations. Traditionally made with smoked haddock, potatoes and cream, it’s a recipe that proves simple ingredients can create extraordinary flavour. Today, we’re giving it a delicious Australian twist using the best locally available smoked fish, so you can enjoy this hearty classic at home. Perfect for cool evenings and cosy meals, this is Scottish comfort food at its very best.
The Story Behind Cullen Skink
Cullen Skink originates from the small fishing village of Cullen, on Scotland’s rugged northeast coast in Moray. Historically, the region thrived on haddock fishing, and families needed warm, filling meals that could be made cheaply with local ingredients. The word “skink” is believed to come from a Scots term meaning “shin” or “broth” – originally linked to beef soup – but over time, the fish version became the beloved staple.
It rose to national fame because of its outstanding flavour and its association with home-style Scottish cooking. Today, it’s served in pubs, restaurants, and homes across the UK and is often the star of Scottish food festivals. In fact, Cullen Skink has become such a national treasure that chefs compete in annual championships to be crowned the best in Scotland.
Cullen Skink With Australian Smoked Fish (Serves 4)
Rich, creamy, smoky — and absolutely delicious.
Ingredients
400g smoked cod, smoked blue grenadier, or smoked hake (readily available in Australia)
1 litre full-fat milk
2 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 bay leaf
2 tbsp butter
½ cup thickened cream (optional but recommended)
Salt and white pepper, to taste
Fresh parsley or chives, chopped (to garnish)
Lemon wedges (optional)
Method
1. Poach the Smoked Fish
Place the smoked fish in a pot with the milk and bay leaf. Gently heat until the fish cooks through (about 8–10 minutes).
Remove the fish, set aside to cool, and reserve the flavoured milk. Discard the bay leaf.
2. Soften the Onion
In a separate large saucepan, melt the butter over low heat and soften the chopped onion for 6–8 minutes until translucent but not browned.
3. Add Potatoes
Add the diced potatoes to the onions and pour in enough of the reserved milk to just cover them.
Simmer until the potatoes are tender, around 15 minutes.
4. Flake the Fish
While the potatoes simmer, gently flake the smoked fish into pieces, removing any bones or skin.
5. Bring it All Together
Return the flaked fish to the pot and add more milk as needed to reach your preferred consistency – thick and hearty or slightly looser.
Season generously with white pepper and lightly with salt (remember the fish is salty).
6. Add the Cream (Optional but Delicious)
Stir in thickened cream for extra richness.
7. Serve
Ladle into warm bowls, top with fresh parsley or chives, and finish with a squeeze of lemon if desired.
It’s rustic, comforting, and absolutely packed with flavour – a true bowl of Scottish warmth.