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 me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something that I’ve loved my entire life.

Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an easy to make, hearty and filling soup making it The name of this soup originates from Cullen, a small town in North East of Scotland and also the home of this soup, one of Scotland's. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor. In Scotland, this smoky chowder is a popular comfort food, keeping bellies warm and filled through the chilly winter months.

To begin with this recipe, we must 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. Get 1 leek, finely sliced
  3. Take 1 garlic clove, minced
  4. Make ready 1 tbsp vegetable oil
  5. Make ready 1 large white potato, chunkily diced
  6. Prepare 500 ml chicken stock
  7. Make ready 2 tbsp gluten-free plain flour
  8. Make ready 250 ml coconut milk
  9. Prepare 50 grams peas
  10. Get 125 grams sweetcorn
  11. Take 1 red pepper, deseeded and finely chopped
  12. Get 200 grams smoked haddock, skinless and boneless and cut into good chunks
  13. Prepare to taste salt & pepper

Remove the fish, bring the milk to a boil, then put the smoked haddock back in. 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. How to Make SCOTTISH CULLEN SKINK (SMOKED HADDOCK CHOWDER).

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!

Add salt and pepper to taste. NOTE: Sometimes Cullen Skink is served with a poached egg on Fish, chicken, zucchini, and vegetarian options, we promise you'll find a delicious recipe. Cullen Skink is a traditional Scottish recipe made from smoked haddock, floury potatoes and cream. It's the perfect starter for a Burns' Night supper and is very easy to cook Alternatively use smoked cod or for a more colourful dish use dyed smoked fish. Ideal to make with left over mashed potato.

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