Cullen Skink (Scottish Haddock Soup)

Serves 4 Starters

4 Servings

500 g smoked haddock
300 g turnips (peeled and diced)
2 tbsp butter
1 large onion (finely chopped)
1 fresh bay leaf
4 cups cups fish stock (or broth)
1 cup cream
1 handful flat-leaf parsley (chopped)
1 pinch salt and black pepper


Place the haddock fillets skin side down in a medium-sized pot or pan and cover with the stock

Simmer them for 4 minutes on each side, then remove the fillets, take the skin off, pick the bones out and flake the meat.

Keep the cooking liquid in the pan and add the turnips to cook, covered, for 15 minutes, until mushy.

Scoop the turnips out with a slotted spoon and blitz them in a small jug with the butter until smooth and silky.

Now, add the onion and bay leaf to the stock and let them simmer until the onions are translucent.

Add the cream and the mashed turnips and simmer it gently until it reaches a thick soupy, chowdery consistency.

Finally, mix through the haddock, the parsley and a good dose of salt and pepper for seasoning, then serve hot.


When I was looking for cool things to do with Haddock and I came across this dish, I had to put it in. I don’t think I have ever heard a cooler name for a soup in my life. My hair goes a little bit ginger every time I say it out loud.