🇬🇧 United KingdomCatalog recipe · Scotland
Smoky flaked haddock folded through a barely-thickened potato broth from Scotland's northeast coast, finished with butter and a scatter of chives.
For 4 servings.
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Poach the haddock in the milk with the bay leaf over low heat until just opaque; lift out and reserve the milk.
Soften the onion in the butter until translucent, about 5 minutes.
Add the potatoes and the reserved milk; simmer until the potatoes are tender and starting to break down.
💡 Mash a few potato chunks against the side of the pot — that's what thickens the broth, no flour needed.
Flake the haddock into large pieces, discarding any skin or bones.
Stir the fish back in and warm through gently without letting it boil, which toughens it.
Ladle into bowls and scatter with chives.
Named for the fishing village of Cullen on the Moray coast, where 'skink' once meant a shin-of-beef broth before local cooks swapped in smoked haddock. It remains a defining dish of Scottish coastal cooking, built on the fish's smoke rather than heavy seasoning.
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