Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. One of my favorites. For mine, I’m gonna 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Take 1 onion, finely chopped
- Prepare 1 leek, finely sliced
- Take 1 garlic clove, minced
- Prepare 1 tbsp vegetable oil
- Take 1 large white potato, chunkily diced
- Get 500 ml chicken stock
- Take 2 tbsp gluten-free plain flour
- Get 250 ml coconut milk
- Take 50 grams peas
- Take 125 grams sweetcorn
- Make ready 1 red pepper, deseeded and finely chopped
- Get 200 grams smoked haddock, skinless and boneless and cut into good chunks
- Take to taste salt & pepper
Steps 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!
So that is going to wrap this up with this special food vickys scottish cullen skink /smoked fish chowder gf df ef sf nf recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
