Rick Stein’s Cornwall: Cullen Skink Recipe

Cullen Skink - Rick Stein

As seen on Rick Stein’s Cornwall, this is Rick’s recipe for Cullen Skink. A warming, smoked haddock soup which is rather nice with some freshly baked soda bread.

Serves 4


  • 50g butter
  • 1 onion, finely chopped
  • 1.2 litres whole milk
  • 750g floury potatoes (Maris Piper or King Edward), peeled and diced into 2cm cubes
  • 450g undyed smoked haddock, skinned and any bones removed
  • 2 tbsp chopped parsley
  • Salt and pepper

Serve with wholemeal soda bread:

  • 250g wholemeal flour
  • 250g plain white flour
  • 1.5 tsp table salt
  • 1 tsp bicarbonate of soda
  • 425ml buttermilk

How to make Cullen Skink

  1. Melt the butter in a large pan, add the onion and cook gently until softened for 6-8 minutes, then add the milk and bring up to a boil and add the diced potato. Simmer for 10-15 minutes until they are very soft, crush some of the potatoes against the side of the pan to thicken the soup a little.
  2. Add the smoked haddock and simmer for 3-4 minutes until it is cooked and will flake easily. Return it to the pan and stir in the parsley and season with salt and pepper. 
  3. Serve sprinkled with a little more parsley with warm buttered soda bread.

Wholemeal Soda Bread:

Set the oven to 200c/180c fan.

Sift the dry ingredients into a large bowl and add the milk to produce a soft dough. 

Shape with the minimum of kneading into a disc about 5-6cm thick. Using a knife cut a cross in the top about half  of the way through the dough, dust the top with a little more flour.

Place on a greased oven sheet and bake for about 30 minutes until risen and crusty and the loaf sounds hollow when the bottom is tapped.

Allow to cool on a wire rack and then serve in wedges with plenty of butter.


Recreate your favourite recipes from series one, two and three of Rick’s adventures around Cornwall. Something sweet, something savoury, something spicy and lots more to cook at home.