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Life Lesson #2 Cullen Skink (plus recipe)

Updated: Feb 20, 2020

It's pronounced Cullen Skink.... not Cullen Skank.

Natalie here: Being from Tennessee does have its perks. The hills, the country music, Nashville, and numerous ways to pronounce words in the many dialects of the South.

When in Scotland, learn to pronounce words as they should be. Not twangy as I am used to. We were hungry, trying to get out of the rain, and I yelled to Connie, "Let's get some Cullen SKANK."

She stopped dead in her tracks, "It's pronounced Cullen SKINK... not SKANK." Then proceeds to laugh.

I try when it comes to my accent to not have too much of a southern drawl ... but ... there are times when you just need some SKANK!

Lesson Learned.

If you are wondering what Cullen Skink is, because I sure as heck didn't know the first time I went to Scotland, look no further! Not only that, but there's a recipe to follow! After eating this, you will be buying your next flight to Scotland, it's that good!


When making Cullen Skink, one problem you may run in to is where to buy smoked haddock. I have looked on Amazon and there is an uncooked Haddock (originally from Scotland) but the company is based out of Maine. This haddock can be expensive, but is known for being extremely fresh and tasty. Check it out here on Amazon.

Another buying option for you if you are still going for flavor but not wanting to cook everything from scratch, try this Cullen Skink in a can.

Keep looking around on Amazon or your local stores. My husband has a smoker so that comes in handy when you want smoked haddock!


(Ingredients linked for easy purchase)

  1. 1 tablespoon unsalted butter

  2. 1 medium onion

  3. 2 medium potatoes cut in to cubes

  4. half a pound of smoked haddok

  5. 1 cup whole milk

  6. 1/2 a small bunch of parsley or chives, chopped

  • Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned.

  • Add the potatoes and 1 1/4 cup water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins

  • Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender.

  • Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly.

  • When cool enough to touch, flake into large pieces, removing any bones.

  • Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins.

  • Season and sprinkle over the parsley to serve.

This chowder is amazing! It's an easy recipe and perfect for a cold and rainy day.

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