Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF
Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook vickys scottish cullen skink /smoked fish chowder gf df ef sf nf using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
  1. Make ready 1 onion, finely chopped
  2. Prepare 1 leek, finely sliced
  3. Make ready 1 garlic clove, minced
  4. Prepare 1 tbsp vegetable oil
  5. Make ready 1 large white potato, chunkily diced
  6. Take 500 ml chicken stock
  7. Prepare 2 tbsp gluten-free plain flour
  8. Prepare 250 ml coconut milk
  9. Take 50 grams peas
  10. Get 125 grams sweetcorn
  11. Make ready 1 red pepper, deseeded and finely chopped
  12. Prepare 200 grams smoked haddock, skinless and boneless and cut into good chunks
  13. Take to taste salt & pepper
Steps to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
  1. Fry off the onion, leek and garlic in a saucepan with the oil until tender
  2. Add the potato and fry for a few minutes before adding the stock. Bring to the boil then simmer covered for 10 minutes
  3. Make a paste from the flour and 2 tbsp of the milk and add it to the pan with the rest of the milk stirring constantly until it comes to boil and thickens slightly
  4. Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes
  5. Season to taste and serve with a parsley garnish and crusty bread
  6. The proper Scottish version of Cullen Skink does not include garlic, sweetcorn, peas or red pepper and uses mashed potato to thicken the soup. Also the haddock is poached in the milk with a bayleaf which infuses the milk to give a stronger fish taste, then removed as the rest of the soup is built up, then added back in before serving. This is just my own updated version which my own family prefer. I hope you enjoy both versions!

So that’s going to wrap it up with this exceptional food vickys scottish cullen skink /smoked fish chowder gf df ef sf nf recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!