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Cullen Skink

This is a hearty traditional fish soup from the north east of Scotland. Wonderful as a main dish on a cold day or modified as a starter.



  1. Melt the butter in a large pan and add the chopped leeks and onion utill soft.
  2. Add the flour (if using) and keep stirring over a low heat until well mixed and a roux is formed. If you do not wish to use flour add some mashed potato to thicken.
  3. Add some stock and milk a little at a time until all the liquid has been added.
  4. Add the diced potaoes to the pan followed by the raw fish.
  5. Do not overcook the fish - it will only take 10 -12 minutes!
  6. Finally add the chopped parsley and save a little for garnish when serving.

Makes enough for 6 servings.

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