Cullen skink Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the
Fish stock (food) classic stock. Broth is produced by additionally including solid pieces of the flavouring fish, along with some vegetables. Both a fish stock and a fish broth can be made more substantial by adding starches such as rice, barley or pulses, at which point it becomes a fish soup. Fish broth by itself can be served as a basic soup. Fish stock (food) Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 20–25