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Home / Recipe: Delicious Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

Recipe: Delicious Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF. Fill Your Cart With Color today! Great recipe for Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF. This is my updated version of this dish made the way my family enjoy it.

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF Great recipe for Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF. This is my updated version of this dish made the way my family enjoy it. Initially, 'Skink' referred to a type of broth made with the scrapings of beef from the front legs of cattle. 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 achieve it.

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

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

Hard times in the North East of. 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 incredibly delicious product that's worth trying.

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF step by step

  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!.

I prefer to keep the potatoes and the fish in my version of Cullen Skink chunky rather than mashed. This is a very rich and filling soup, with a wonderful smell and taste. This creamy and hearty soup is traditionally made with Finnan haddock (smoked haddock), potatoes and onions. Cullen Skink is also known as Smoked Haddock Chowder in other parts of Britain. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF onion, finely chopped • leek, finely sliced • garlic clove, minced • vegetable oil • large white potato, chunkily diced • chicken stock • gluten-free plain flour • coconut milk Cullen Skink: Scottish Smoked Haddock Chowder. recipe adapted from Great British Cookery by Lucy Knox, & Kris Burrin, & Melanie Andrews.