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+ servings

Soup Maker: Scottish Cullen Skink Recipe

Lesley Smith
Prep Time 10 mins
Cook Time 21 mins
Total Time 31 mins
Course Main Dish
Cuisine British
Servings 4 -6


  • 400 g Potatoes - Diced Small
  • 300 g Cooked Haddock Usually Smoked but we use Unsmoked
  • 100 g Onions - Chopped and Sauteed
  • Salt
  • Pepper


  • Poach the haddock on some water on the stove for around four minutes, until fully cooked.
  • Remove the haddock and strain the fish stock that's left over.
  • Add the potatoes, onion and fish to the soup maker and 200ml of the fish stock. Top up with 600ml semi skimmed milk. Add a teaspoon of salt and pepper.
  • Set your soupmaker to the smooth setting and wait until it's done. You may need to reblend to get the consistency you prefer.
  • Optional. Add up to 100ml of fresh cream and mix well to serve. This soup is not suitable for freezing.
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