A scenic drive from Edinburgh, crossing the Forth Road Bridge and arriving into the Kingdom of Fife, Jenny Thomson lives with her family and holds cooking classes in her kitchen surrounded by 2 lush acres. Chef Jenny ran her own restaurant for 15 years and after selling the restaurant, she began teaching classes in her 18th century Victorian home outfitted with a modern kitchen. She grows her own herbs and raises bees for honey to ensure fresh and seasonal ingredients.
Legend has it, Cullen Skink originated in the fishing village of Cullen, a northeast chilly part of Scotland. The Gaelic name for the stew means essence but has taken on many different meanings over the years. One thing is for sure, the basics of milk, butter and potatoes make a stick to your ribs stew. 
Of course, it wouldn’t be Scotland without nibbling on shortbread cookies while Chef Jenny showed us how to shape the buttery shortbread dough like an Elizabethan petticoat tail. She said it is important not to “fiddle” with it too much as it makes the dough greasy. Lemon, sage, vanilla and ginger were ready to add if one wanted to perk up the flavors of this Scottish standard biscuit.
The best was yet to come with eating our freshly prepared meal in her lovely dining room where a bottle of Scotch whisky waited for us to take home.
Cullen Skink the Scottish Fish Stew
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Cullen Skink is a traditional Scottish fish stew made with smoked haddock, potatoes, and onions, simmered in milk for a hearty and comforting dish.
Ingredients
- 500g or 1lb undyed smoked haddock fillets
- 1 medium onion, peeled and sliced
- 900ml or 1 1/2 pints whole milk
- 1 large floury potato, peeled and diced
- 1oz or 30g butter
- 1 bay leaf
- Freshly grated nutmeg, to taste
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Melt the butter in a large pan over medium heat and cook the onion until soft and translucent, about 5 minutes.
- Add the diced potato, bay leaf, a good grating of nutmeg, and the milk. Bring to a gentle simmer and cook for about 15 minutes, or until the potato is almost cooked.
- Cut the smoked haddock into large chunks and add to the pan. Simmer for another 10 minutes, or until the fish is cooked through and the potatoes are tender.
- Remove the bay leaf and season the stew with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
For a richer flavor, use a combination of milk and cream. Cullen Skink is best served hot with crusty bread on the side. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Scottish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
More information about Chef Jenny’s classes can be found at www.coursesforcooks.com and www.facebook.com/CoursesforCooks
Frequently Asked Questions
What type of fish works best for Cullen Skink?
Traditionally, smoked haddock is used for its rich flavor, but you can also use other white fish if preferred.
How do I ensure my potatoes are properly cooked in the stew?
Cut the potatoes into even-sized pieces to promote uniform cooking, and simmer them gently until they are tender but not falling apart.
Can I add herbs like sage from my garden to enhance the flavor?
Yes, adding fresh sage can complement the creamy base of the stew nicely, just be sure to chop it finely to distribute its flavor.
