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

Hey everyone, I hope you are having an incredible day today. 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 food recipes. This time, 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 favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have vickys scottish cullen skink /smoked fish chowder gf df ef sf nf using 13 ingredients and 6 steps. Here is how you can achieve 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. Take 1 leek, finely sliced
  3. Take 1 garlic clove, minced
  4. Take 1 tbsp vegetable oil
  5. Take 1 large white potato, chunkily diced
  6. Get 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. Make ready 125 grams sweetcorn
  11. Make ready 1 red pepper, deseeded and finely chopped
  12. Take 200 grams smoked haddock, skinless and boneless and cut into good chunks
  13. Take to taste salt & pepper
Instructions 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!

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