Cullen skink, one of Scotland’s most famous dishes. It’s a thick Scottish soup made of smoked haddock, potatoes and onions and leek. An authentic Cullen skink will use Finnan Haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink.
How to prepare
Sweat the onions in a large soup pot with a little oil, add potato and cover with fish stock, simmer until potatoes are half cooked then add the smoked haddock, bring back to a simmer, add cream and leeks, simmer until the veg is cooked, season to taste and serve topped with crispy streaky bacon pieces (optional), crust bread and butter.