Steps to Prepare Favorite Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. 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 cook that.

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

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

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