Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an Sometimes Cullen skink is served with other ingredients to make a more filling dish How to Properly Store and Reheat Cullen Skink. As with all fish and dairy-based dishes. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.
Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. 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 have to 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
- Get 1 leek, finely sliced
- Get 1 garlic clove, minced
- Make ready 1 tbsp vegetable oil
- Prepare 1 large white potato, chunkily diced
- Prepare 500 ml chicken stock
- Make ready 2 tbsp gluten-free plain flour
- Take 250 ml coconut milk
- Take 50 grams peas
- Make ready 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
- Get to taste salt & pepper
Add the smoked haddock, pour in the water and bring back to the boil. 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. Break up the fish into a dish and replace the bones into the pot and boil for one hour.
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!
Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. In Scotland, this smoky chowder is a popular comfort food, keeping bellies warm and filled through the chilly winter months. It relies on a smoked fish called finnan haddie, which is a type of smoked haddock. The real deal can be ordered online and is an. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions.
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