Cullen skink from Gary Maclean's Scottish Kitchen: Timeless Traditional and Contemporary Recipes (page 11) by Gary Maclean

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on February 26, 2025

    This soup is delicious: rich, creamy, smokey, and satisfying. It is also very simple. I have various recipes for Cullen Skink in my collection and in many ways this is the most elemental, and, now that I've made it, I think nothing more is needed. Using the haddock trimmings to infuse their flavors into the milk while you do the rest of your prep is easy and yields big payoffs. The rest of the soup is easy peasy. The potatoes are not pureed into the soup, but some of the potato does dissolve into the milk, thickening the broth. My piece of haddock was 8 ounces rather than the 7 recommended in the recipe (200g) and I used it all. I thought it was perfect. This is not a soup for those who do not like smoked fish as it is distinctly smokey and filled with fish flavor. The only addition I would make would be perhaps a sprinkling of chives across the top when serving, but my chives are not yet up for the season.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.