Name: Hairy Bikers Cullen Skink Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 75g butter (for the stock); 1 tbsp vegetable oil (for the stock); 2 leeks, roughly chopped (for the stock); 2 onions, peeled and roughly chopped; 2 fennel bulbs, roughly chopped; 250ml white wine; 500g smoked haddock; 750ml water; 75g butter (for the soup); 1 tbsp vegetable oil (for the soup); 2 leeks, finely chopped (for the soup); 2 shallots, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 300g potatoes, peeled and chopped; 500ml double cream; 1 tbsp fresh parsley, finely chopped; Pinch of freshly grated nutmeg

This creamy cullen skink is made with smoked haddock, leeks, potatoes, fennel, and double cream. The Hairy Bikers build this Scottish soup in two stages for deep, smoky flavour. It takes under an hour and serves 4.

I make this every Burns Night and it never disappoints. The double cream makes it feel like a real treat, and the fennel adds a subtle sweetness you would not expect.

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Cullen Skink Ingredients

For the stock:

75g butter
1 tbsp vegetable oil
2 leeks, roughly chopped
2 onions, peeled and roughly chopped
2 fennel bulbs, roughly chopped
250ml white wine
500g smoked haddock
750ml water

For the soup:

75g butter
1 tbsp vegetable oil
2 leeks, finely chopped
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and crushed
300g potatoes, peeled and chopped
500ml double cream
1 tbsp fresh parsley, finely chopped
Pinch of freshly grated nutmeg

How To Make Cullen Skink

Soften the stock vegetables: Heat 75g butter and 1 tbsp oil in a large pan over medium heat. Add the roughly chopped leeks, onions, and fennel. Fry gently for 3–4 minutes until softened.
Simmer the stock: Pour in the white wine and bring to the boil. Add the smoked haddock and water, then bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises.
Strain and flake the fish: Remove the haddock from the stock and chop into bite-sized pieces. Strain the stock through a sieve and set aside. Discard the cooked vegetables.
Build the soup base: In the same pan, heat another 75g butter with 1 tbsp oil. Fry the finely chopped leeks, shallots, and garlic for 3–4 minutes until soft.
Cook the potatoes: Add the chopped potatoes and the flaked haddock to the pan. Pour in the reserved stock and bring to the boil. Reduce heat and simmer for 10–15 minutes until the potatoes are tender.
Finish with cream: Stir in the double cream and warm through gently. Use a stick blender to blend briefly if you prefer a smoother texture. Season with nutmeg and serve garnished with fresh parsley.

What Is the Secret to Perfect Cullen Skink?

Do not boil the cream: When you add the double cream at the end, just warm the soup through gently. Boiling can cause the cream to split and ruin the smooth texture.
Season at the end: Smoked haddock is naturally salty. Taste the soup after adding all the ingredients and before reaching for the salt. You may not need any extra.
Keep the haddock chunky: Chop the cooked fish into generous bite-sized pieces rather than shredding it finely. The chunks of smoky haddock are part of what makes this soup special.
Try a different smoked fish: If you enjoy smoked haddock, try the Hairy Bikers smoked haddock chowder for a different take on the same star ingredient.

What Should You Serve on the Side?

A thick slice of warm, crusty bread is the classic partner for cullen skink. Traditional Scottish oatcakes also work well for scooping up the creamy broth. If you want something lighter alongside, a simple green salad with a sharp vinaigrette cuts through the richness nicely.

For a full Scottish supper, serve this as a starter before a main course. It also makes a filling lunch on its own with a good chunk of soda bread. If you love creamy soups, the Hairy Bikers leek and potato soup is another favourite worth trying.

Does This Keep Well?

Let the soup cool completely before transferring to an airtight container. It keeps in the fridge for up to 2 days. Reheat gently on the hob over low heat, stirring often, and do not let it boil or the cream may split.

You can freeze this soup for up to 3 months, but the cream may change texture when thawed. For the best results, freeze the soup before adding the cream, then stir it in fresh when you reheat.

Nutrition Facts

Calories: 580 kcal
Total Fat: 48g
Saturated Fat: 28g
Cholesterol: 155mg
Sodium: 850mg
Total Carbohydrate: 18g
Dietary Fibre: 3g
Sugars: 6g
Protein: 22g

Frequently Asked Questions

What is the difference between cullen skink and smoked haddock chowder? Cullen skink is a specific Scottish soup from the town of Cullen that traditionally uses milk or cream, potatoes, and onions. A chowder often includes sweetcorn, bacon, or other vegetables and has American origins.

Can I make cullen skink without fennel? Yes, you can leave out the fennel and add an extra onion to the stock instead. The fennel adds a subtle sweetness, but the soup still works well without it.

How does Hairy Bikers cullen skink compare to Rick Stein’s version? The Hairy Bikers version uses a two-stage stock and soup method with fennel and double cream. Rick Stein keeps his more traditional with a simpler one-pot approach using milk.

Can I use smoked cod instead of smoked haddock? Smoked cod works as a substitute, though the flavour is milder. Smoked haddock gives a stronger, more traditional smoky taste that defines cullen skink.

Is cullen skink suitable for making ahead? This soup tastes even better the next day once the flavours have developed. Make it ahead, store in the fridge, and reheat gently before serving.

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