We're improving BBC Food

We are making some changes to the website over the next few months

Recipes

Traditional cullen skink

Creamy and smoky, this classic Scottish fish soup is great for cold winter nights.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the fish stock

For the soup

  • 20g/¾oz unsalted butter
  • 2 banana shallots, finely chopped
  • 100g/4oz leek, white only, finely chopped
  • 2 medium garlic cloves, crushed then finely chopped
  • 200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled
  • 2 Arbroath smokies, skin and bones removed
  • 100ml/3½fl oz whole milk
  • 100ml/3½fl oz double cream
  • freshly ground black pepper

For the garnish