Cullen skink is a Scottish soup traditionally made with smoked haddock, potatoes, onions, and milk.
The soup comes from Cullen, a fishing town on Scotland’s Moray coast. Its ingredients reflect the local importance of haddock and the practical use of inexpensive staples such as potatoes and onions. The fish is commonly simmered in milk, which forms the base of the thick soup.
Cullen skink is often compared with chowder because both can be creamy and contain fish or seafood. However, its defining traditional identity is tied to smoked haddock and its Scottish coastal origin. Some recipes leave the soup chunky, while others break the fish into smaller flakes.
The word “skink” is a Scots term associated with soup or broth. Cullen skink is commonly served as a starter, but it can also be substantial enough to serve as a light main course, particularly with bread.