Lock Fyne Oyster's Cullen Skink traditional Scottish soup with smoked fish recipe | thetasteedit.com #recipe #fish #soup #chowder
Loch Fyne Cullen Skink: Smoked Fish and Bacon Chowder
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Author: Adapted from Loch Fyne Oyster Company
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  • 1 lb onions, diced
  • 1 lb celery, diced
  • 1 lb bacon, chopped (smoky and streaky if possible)
  • 1 lb smoked haddock, cubed (haddock is traditional or use other smoked fish like trout or stugeon)
  • 1 lb leaks, sliced
  • 1 lb yukon gold potatoes, cooked and cubed
  • cup fish stock
  • 1 cup cream
  • 2 cup milk
  • 1 oz butter
  • 1 oz all purpose flour
  • 1 bunch chives, sliced


  • Sweat the bacon, onion, and celery.
  • Sprinkle with flour. Add butter to melt. Stir and cook for a few minutes.
  • Slowly add the fish stock and milk, and bring to a simmer.
  • Add the smoked fish, potatoes, and leeks. Simmer on low stiring often until the leeks are cooked.
  • Finish by stirring in the cream and chives. Season with salt and pepper to taste.
If you'd like the soup to be thinner add more liquid like the chicken stock. If you want it to be thicker, you can add some more roux. Allow it to simmer and mingle. It's even better the second day.
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