Cullen skink takes its name from a town on the Moray coast and from an older Scots word for soup. Made with smoked haddock, potatoes, onion and milk, it remains one of Scotland’s clearest examples of a dish shaped by place, work and necessity. Its history belongs to the north-east fishing coast, where smoked fish, harbour life and the ordinary discipline of feeding a household turned simple ingredients into one of Scotland’s most recognisable bowls. There is a town called Cullen on the Moray coast, and from that town came one of Scotland’s best-known soups. Cullen skink is made, in
