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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.

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 cook that.

The ingredients needed to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:

1. Get 1 onion, finely chopped
2. Prepare 1 leek, finely sliced
3. Prepare 1 garlic clove, minced
4. Make ready 1 tbsp vegetable oil
5. Get 1 large white potato, chunkily diced
6. Get 500 ml chicken stock
7. Get 2 tbsp gluten-free plain flour
8. Make ready 250 ml coconut milk
9. Take 50 grams peas
10. Get 125 grams sweetcorn
11. Make ready 1 red pepper, deseeded and finely chopped
12. Make ready 200 grams smoked haddock, skinless and boneless and cut into good chunks
13. Make ready to taste salt & pepper

Steps 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!

So that’s going to wrap it up with this exceptional food vickys scottish cullen skink /smoked fish chowder gf df ef sf nf recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!