Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF.
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Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something which I have loved my entire life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
- Prepare 1 of onion, finely chopped.
- Take 1 of leek, finely sliced.
- Prepare 1 of garlic clove, minced.
- Get 1 tbsp of vegetable oil.
- Make ready 1 of large white potato, chunkily diced.
- Prepare 500 ml of chicken stock.
- Take 2 tbsp of gluten-free plain flour.
- Make ready 250 ml of coconut milk.
- Get 50 grams of peas.
- Get 125 grams of sweetcorn.
- Prepare 1 of red pepper, deseeded and finely chopped.
- Prepare 200 grams of smoked haddock, skinless and boneless and cut into good chunks.
- Prepare to taste of salt & pepper.
Instructions to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
- Fry off the onion, leek and garlic in a saucepan with the oil until tender.
- Add the potato and fry for a few minutes before adding the stock. Bring to the boil then simmer covered for 10 minutes.
- 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.
- Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes.
- Season to taste and serve with a parsley garnish and crusty bread.
- 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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