Cullen Skink may sound like an animal, but it’s actually an incredibly flavorful, chowder-type soup originating in Scotland.
Chances are you’ve heard of Cullen Skink, but had no idea what it was.
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To me, it didn’t even sound edible, and possibly more like an elusive animal! However, now that I’m a Cullen Skink fan, I can assure you that it is extremely edible, and definitely not an animal.
Disclosure: I received two smoked haddocks from Stonington Seafood. All opinions are solely mine.
Edited to add: I’m so excited to tell you that Anthony Bourdain’s website Parts Unknown has featured my Cullen Skink recipe!

What is Cullen Skink?
If you’re a clam chowder aficionado/a, I’m sure you’ll also love Cullen Skink, which is essentially a smoked haddock chowder. After tasting it in a tea room in Scotland over a year ago, I knew it was one of those things I’d have to make at home.
However, one difficulty in making this dish for those of us in the US, is obtaining smoked haddock, and the problem presents itself to those of us on the west coast, even more so. After a quick google search, I found an answer to my problem: Stonington Seafood!
This company is Richard Penfold’s baby, and his name is proudly displayed on each package of smoked haddock (made by him personally), and I can attest that this haddock is top quality, and as tasty as any Finnan Haddie (another term for smoked haddock) made in Scotland.
You see, Richard is from England, but learned his craft in Scotland, and after speaking to him on the phone, I learned that we see eye to eye when it comes to quality and perfection in what we do. He’s as passionate about his seafood as I am about cooking, so that should tell you something.
Richard’s Finnan Haddie and Leek Sauce Recipe
Richard sent me two, big, beautiful smoked haddies (nickname for haddock), which incidentally happens to be my most favorite fish! My dad made his fish suppers in Scotland with haddock, and I honestly believe that anyone who says they don’t like fish would have changed their mind if they’d been able to taste these special fish (they were actually called “specials” as they were dipped in a breadcrumb coating after being battered).
The fish is very white, with big flakes and the most wonderful flavor that I can’t even begin to describe. There is nothing “fishy” about haddock (meaning no nasty smell or “fishy flavor”).
I filmed my Aunt Virginia making Cullen Skink for the first time when I was in Scotland for the Scottish Baking Awards.
Here is a clip of her tasting it (if you don’t understand all of it, it’s because she’s speaking a mix of English and Italian.) Click on her photo to view it.
It was very tasty, (but not as good as the tea room version.)
Recipe Testing
FIRST RECIPE: When I came home, I used the same recipe with my first pound of Finnan Haddie (except I used milk instead of water to cook the fish). Making it in my kitchen, it didn’t turn out as thick as I wanted, and I just kept remembering Melanie’s version, so I asked her for tips. This Cullen Skink was delicious, but not the right consistency.
SECOND RECIPE: I made the next batch of Cullen Skink from a recipe in a Scottish cookbook (keeping Melanie’s advice in mind). I think that because of the difference between the potatoes in Scotland and the US, mine still didn’t thicken enough.
Even with twice the amount of potatoes as in the recipe, and I ended up blending up about half the potatoes, which worked perfectly. I also noticed that the recipe posted on Stonington Seafood’s site uses this method. This version was wonderful and the consistency was perfect.
THIRD RECIPE: I still had half a Finnan Haddie left after this, and decided to try a leek version, since both Melanie and my friend, Jill, from Mad About Macarons, use them when making their Cullen Skink.

What was the verdict?
All three Cullen Skink versions I made tasted fabulous and I’m sure it was due to Stonington Seafood’s haddies. They had such huge, beautiful flakes and no dark yellow coloring like the one I purchased from the grocery store in Glasgow.
My family agreed; they loved each Cullen Skink recipe: no complaints, just compliments. So I really think that as long as you have good quality smoked haddock, and other ingredients, you just can’t go wrong! It’s a wonderful, winter-time comfort food, but for warmer weather, I’d just make it less thick.
Are Stonington Seafood products are available near you? Click here to see the locations. The only unfortunate part for those of us on the west coast and not near a supplier, is the shipping.
The haddies have to be expedited in a cooler due to their perishable nature. However, we’re hoping that Richard may soon have his product in more locations (like Los Angeles)! Stay tuned.
This final recipe is a sort of mix of all the recipes I tried, so I hope you enjoy it! As I said, I think Cullen Skink relies more on quality of ingredients more than quantities and measurements.

Cullen Skink: Scottish Smoked Haddock Chowder
recipe adapted from Great British Cookery by Lucy Knox, & Kris Burrin, & Melanie Andrews
Ingredients
- 1 lb smoked haddock (Stonington Seafood for great quality haddies)
- 20 oz (2 1/2 cups) whole milk
- 1 oz (1/4 stick) good quality butter, like Kerrygold
- 8 oz (1 1/2 cups) diced onion or sliced leeks
- 2 large potatoes, peeled and diced
- salt and pepper
- chopped fresh parsley and a dash of heavy whipping cream, to serve
Place the smoked haddock skin side down in a pan and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes.

Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside.
In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original 20 ounces of milk, the diced potatoes, and about half a teaspoon of salt. Simmer gently until the potatoes are ready.
Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily).
Flake the fish into large pieces.

When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot.
Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes, then serve with a little drizzle of cream, sprinkle of chopped parsley, and some hearty bread.

Stonington Seafood
Have you ever tried Cullen Skink? Do you have a favorite way of making it? Let me know in the comments below.
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Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder
A traditional Scottish smoked haddock chowder.
Ingredients
- 1 lb smoked haddock (Stonington Seafood for great quality haddies)
- 20 oz (2 1/2 cups) whole milk
- 1 oz (1/4 stick) good quality butter, like Kerrygold
- 8 oz (1 1/2 cups) diced onion or sliced leeks
- 2 large potatoes, peeled and diced
- salt and pepper
- chopped fresh parsley and a dash of heavy whipping cream, to serve
Instructions
- Place the smoked haddock skin side down in a pan and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes.
- Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside.
- In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original 20 ounces of milk, the diced potatoes, and about half a teaspoon of salt. Simmer gently until the potatoes are ready.
- Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily).
- Flake the fish into relatively large pieces.
- When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot.
- Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes, then serve with a little drizzle of cream, sprinkle of chopped parsley, and some hearty bread.
Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving:Calories: 244Total Fat: 9gCarbohydrates: 17gProtein: 24g
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** Just as Cullen Skink comes from the substantial coastal village of Cullen in Moray, the Finnan Haddie originates from the tiny Kincardineshire village of Findon (next to the much larger community of Portlethen).
History lesson over!
Gordon Johnson in Scotland.
Thank you, Gordon! I didn’t know that! Will add to the post! :)
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[…] Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder […]
Oh, Christina. I have always loved smoked seafood chowder. I worked hours a few years back to combine recipes to come up with my own, made with smoked bluefish. Tonight I made your Cullen Skink. I’ve been dying to make it since I went to food heaven at No. 1 High Street in Edinburgh last spring when I ordered their Cullen Skink. I bought Smoked Haddock from Delaware Chicken Farm & Seafood Market in Dania Beach where I’m wintering and made your Cullen Skink. I may never bother to make my own smoked seafood chowder recipe again. I was in Smoked Chowder Nirvana tonight. And it was so easy to make! Thank you!
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I wasn’t sure what Heavy Cream meant as I plan to make the recipe today.
Hi Kristin, it’s just whipping cream. Enjoy!
I had the best I’ve ever had in Edinburgh on a Secret Food Tour at a lovely little place called Howie’s. It was smooth as velvet and just stunning.
Oooh, I just looked them up and there are 4 locations! Will have to try it next time I’m back! Thanks, Mary!
[…] You’ll remember that I recently posted a wonderful smoked fish chowder recipe called, Cullen Skink. […]
Had the BEST Cullen Skink at Cowdor Tavern while staying just East of Inverness.
Wonderful! I’d love to do a Cullen Skink tasting tour of Scotland, one day!!
Wow! That looks so good! Thanks for the great Scottish recipe!
Which variety of potatoes are you using? We have so many in the U.S. with so much variation in the textures and flavors. Excited to try this. Hope you can let me know.
Hi Victoria, I think I would have to make a batch using waxy potatoes like Yukon Gold, and another using Russets and taste test them side by side to know which I prefer. Honestly, it’s so delicious no matter which potatoes you use. I like the texture of the pieces of Yukon gold in the Cullen skink, however the Russets blend nicely into the soup. I don’t think you can go wrong with either one. Hope that helps? Let me know what you think of it once you try it! CC
[…] You’ll remember that I recently posted a wonderful smoked fish chowder recipe called, Cullen Skink. […]
This looks SO comforting and especially good for this super cold weather!
Absolutely perfect for any cold weather, Rachel!
You have my curiosity piqued. Looks so delicious.
I know you’d love this, Cathy!
It turns out I like just about any fish soup, stew or chowder. Growing up my Mom didn’t make these, so I have spent my adult like making up for lost time! This looks delicious and I am a big fan of haddock – it’s inexpensive too!
I’m the same way, Andi!
This looks absolutely delicious ♥
Christina – I hope the finnan haddie will soon be available in Arizona! I would love to try your recipe- especially as you have done so much work to perfect it!
I do hope it becomes more available in the US, David!
Sounds wonderful! I love smoked fish of all types, but I’ve never had occasion to try smoked haddock. How would it compare to smoked whitefish, for example? I suppose the only way to know is to actually try it…
Oh dear! I couldn’t say, Frank as I’ve never tasted smoked whitefish! Yes, I hope you do try smoked haddock-it truly is my very favorite type of fish!
I grew up in Rhode Island and I still keep a boat near by in Mashpee on Cape Cod. We always had a wealth of fresh fish, some bought but mostly what we caught by rod and reel. As you might expect, this created the opportunity for smoking fish at home and making many types of fish chowder. Later in life, I wound up raising a family in Syracuse, New York. For what ever reason, haddock is the favorite fish in this city and every fish fry in town serves haddock exclusively. Haddock is usually available in most of the local grocery stores and fish markets. I have been smoking it in my back yard smoker for sometime, as an available substitute for the striped bass, blue fish and mackerel we fed the smoker in Rhode Island. I make smoked haddock pate and sliced smoked haddock and crackers as ball game fare during enter months. I will now give cullin skink a try, although I would be compelled to start with a proper fish stock and to go light on the milk. Most of the chowders I grew up with, including clam chowder were purely broth chowders, sans the milk or cream. Thank you for the recipe and the background for this dish. By the way, smoking your own haddie is quite easy, if you have the time.
Oh how lucky you are, Matt! I have only seen unfrozen haddock here in LA, once! Even the local fishmonger/shop only sells them frozen.
I’ve also never tried a non-milk based chowder, but I’m sure with fresh fish, I’d love it all the same! Please let me know if you do make the Cullen Skink. I don’t know if you noticed, but the one my aunt made in Scotland was cooked in water, then milk was added. It was still tasty!
Thank you for stopping by! CC
This is my kind of soup! I love any kind of smoked fish, so this is right up my alley! Looks delicious!
Thanks, Cynthia!
We love Cullen Skink but finnan haddie is so difficult to buy now – used to be readily available. My mouth waters thinking about it.
That’s the worst about moving somewhere that doesn’t have the food/ingredients that you loved!!
Christina, firstly I loved that you tried these different versions and they were all delicious but most of all, I can’t agree more that the quality of the haddock is important.
Believe me, it’s not just in California that it’s difficult to find top notch quality smoked haddock. In France – even if it’s still great – I’m conscious that it’s dyed, which is not really the best to use like you did. But then we don’t have Stonington Seafood here in Paris. Wonder if we can convince them ;-) to branch out? Good for you for seeking them out! Cheers – looks absolutely wonderful!
You can just pop over to Scotland for your much needed ingredients, right, Jill?! If only it was that simple. Glad you can find some where you are though!
I was born about 20 miles from Cullen, in what was then called Banffshire, and we had Cullen Skink on a regular basis, I don’t think my Mother even used a recipe. When I was about six or seven, and starting to cook with her, she just put everything in, using onions or leeks from the garden according to what was available. The result was always delicious. Now I finally come to the point of this note – I still make it without a recipe,but use pretty much EXACTLY your recipe! Thank you so much for bringing this childhood delight to the attention of America, nobody will be sorry once they have tried it! Now I’m hurrying off to Stonington Seafood to place an order!
Oh Lee! You made my day!!! That’s terrific to hear from a Cullen Skink pro!! Thank you so much!! :) CC