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British/Irish · Soups

Cullen Skink

Non-vegEasy

Diet: Non-veg · High-protein

Cullen Skink is a British/Irish dish. Check smoked fish for pin bones before returning it to soup.

Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
British/Irish
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cullen Skink. The photograph includes bread not included in this recipe.
The photograph includes bread not included in this recipe. Representative photograph of Cullen Skink. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Fish

Base

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Poach · About 8 min

  1. Simmer 500 g smoked haddock, 600 ml milk, 1 bay leaf gently 5–8 minutes until 63°C / 145°F; lift out, remove skin and bones and flake. Reserve milk.

    Check: Look for this result: 63°C / 145°F; lift out, remove skin and bones and flake.

Base · About 15 min

  1. Soften onion in butter from 40 g butter, 150 g onion, chopped, 500 g potatoes, diced, 500 ml water 6 minutes; add potatoes and water, simmer 15 minutes.

Finish · About 7 min

  1. Add reserved milk and fish; warm through, remove bay and add 20 g parsley, ¼ tsp pepper.

Tips

  • Check smoked fish for pin bones before returning it to soup.
  • Judge Cullen Skink by the texture and doneness signs in its steps. Your pan and heat affect how long Cullen Skink takes to cook.

Substitutions

  • Use another naturally smoked white fish.

Storage

  • Get perishable Cullen Skink into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cullen Skink within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Cullen Skink to 74°C / 165°F, stirring or turning it for even heating. When Cullen Skink is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Cullen Skink includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Cullen Skink becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Cullen Skink one day ahead. For Cullen Skink, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cullen Skink on the day of serving.

FAQ

What matters most when making Cullen Skink?

Check smoked fish for pin bones before returning it to soup.

What can I substitute in Cullen Skink?

Use another naturally smoked white fish.

Can I prepare Cullen Skink ahead?

Prepare the measured ingredients for Cullen Skink one day ahead. For Cullen Skink, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cullen Skink on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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