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Fish chowder or
cullen skink
using smoked haddock

Cullen skink is a soup that originates from the village of Cullen on the Moray Firth in Scotland. Skink is a word for soup.

We’ve seen recipes that add chopped bacon, or other vegetables such as peas or tinned sweetcorn. Soups with chunky ingredients tend to be called "chowder”.  Some recipes for Cullen skink use mashed potato to thicken the soup, but this is a simple version using double cream.


● 400g smoked haddock, buy the one with the skin removed, cut into cubes with kitchen scissors or a knife.  Yellow smoked haddock, or undyed smoked haddock - the choice is yours.  You can use our bargain 1kg packs for this soup.  Some chefs consider that only Finnan haddock should be used for Cullen skink, but you don't get that bone problem if you use smoked haddock fillet.
● 55g butter (about two rounded tablespoons)
● 1 onion, finely chopped
● 1 stick celery, finely chopped, we don’t particularly like celery, but it goes well in this soup
● 225g potatoes, peeled and diced roughly into about 1.5 or 2cm cubes
● 300ml (½ pint) fish or vegetable stock, a stock cube in boiling water is fine
● 425ml milk (¾ pint)
● black pepper
● 3 tablespoons double cream

● a couple of tablespoons of chopped parsley if available

Serves 2-3


Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.

Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.

Add the fish, milk and black pepper. Simmer for 5 minutes. Mix in the cream and most of the parsley. Sprinkle with the remaining parsley and serve with crusty brown bread.

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