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Cullen Skink

Preparation: 20 mins

Cooking: 30 mins

Serves 4, costs under £3.00


  • 2 Smoked Haddock Fillets (240g) ((skinless and boneless))
  • ½ Cups Water (135ml)
  • 1 Onion (150g)
  • 1 Pint Semi Skimmed Milk (600ml)
  • 4 Potatoes (500g)
  • Low Fat Spread (25g)
  • Ground Black Pepper (0) (to taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Wash, peel and dice potatoes. Place in a large pan with boiling water and cook until soft, approximately 20 minutes.
  2. Peel onion and chop finely.
  3. Place the haddock in a medium sized frying pan with enough water to cover it, no more. Bring to the boil and add the chopped onion, then turn down the heat and simmer gently.
  4. When the haddock is cooked, separate the flakes using a fork. If they don't separate easily a little more cooking is needed.
  5. In a small pan, bring milk to the boil and then add this to the fish.
  6. Drain potatoes, return to the pan then add low fat spread and mash using a masher or fork until smooth.
  7. Stir potato into the fish, to thicken the soup and add black pepper to taste.

Nutritional Information