Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor. It relies on a smoked fish called finnan haddie, which is a type of smoked haddock. See great recipes for Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF too!
To begin with this recipe, we have to first prepare a few ingredients. 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 can achieve that.
The ingredients needed to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
- Make ready 1 onion, finely chopped
- Prepare 1 leek, finely sliced
- Make ready 1 garlic clove, minced
- Prepare 1 tbsp vegetable oil
- Make ready 1 large white potato, chunkily diced
- Get 500 ml chicken stock
- Make ready 2 tbsp gluten-free plain flour
- Make ready 250 ml coconut milk
- Get 50 grams peas
- Take 125 grams sweetcorn
- Take 1 red pepper, deseeded and finely chopped
- Take 200 grams smoked haddock, skinless and boneless and cut into good chunks
- Take to taste salt & pepper
Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. The chowder is made with coconut milk but it doesn't taste of coconuts. PagesOtherBrandKitchen/CookingPaul's Gluten & Dairy Free KitchenVideosCreamy Scottish smoked fish chowder (called Cullen Skink in.
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!
Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie. Break up the fish into a dish and replace the bones into the pot and boil for one hour. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.
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