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Cullen Skink Recipe

Cullen Skink  Recipe
  • Category

    Main Dish

  • Cusine



4 cups whole milk

1 bay leaf

1 pound

2 tablespoons unsalted butter

1 medium yellow onion, finely diced

1 pound Yukon gold potatoes, peel on or off as desired, cut into 1/4-inch cubes

1/2 cup heavy cream

Kosher or sea salt and freshly ground black pepper

Pinch cayenne pepper

Finely minced chives, for garnish


In 3-quart saucepan, heat milk with bay leaf over medium heat until nearly simmering. Add fish and cook until just starting to flake. Using a slotted spoon, remove fish to paper towels to drain; set aside. Discard bay leaf. Transfer milk to heatproof mixing bowl or other container; set aside. Wash saucepan and return to medium heat. Add butter and cook until melted. Add onion and cook, stirring frequently, until nicely softened but not browned, about 6 minutes. Return milk to saucepan and add potatoes. Return milk to bare simmer. Then cook until potatoes are tender, about 10 minutes; stir and scrape saucepan occasionally to prevent milk from scorching. Using a potato masher or large wooden spoon, crush potatoes in pot until partially mashed. You want a good range of potato bits, some so small they thicken the broth but also larger chunks. Remove and discard any skin or bones from fish; then flake into the soup. Add cream. Season with salt and pepper, and, if desired, stir in pinch of cayenne. Serve, sprinkling chives on top of each bowl.