Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland 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. 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.
To begin with this particular recipe, we must prepare a few components. 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 can achieve that.
The ingredients needed to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
- Get 1 onion, finely chopped
- Take 1 leek, finely sliced
- Get 1 garlic clove, minced
- Get 1 tbsp vegetable oil
- Get 1 large white potato, chunkily diced
- Make ready 500 ml chicken stock
- Make ready 2 tbsp gluten-free plain flour
- Prepare 250 ml coconut milk
- Prepare 50 grams peas
- Get 125 grams sweetcorn
- Take 1 red pepper, deseeded and finely chopped
- Get 200 grams smoked haddock, skinless and boneless and cut into good chunks
- Prepare to taste salt & pepper
Scotland's Loch Fyne Oyster Company is known for the finest seafood. You can order items to go from their market or secure a table with a view of the loch (or lake) just across the street. Their Cullen Skink, a thick traditional Scottish bacon and smoked fish chowder, is the best soup for a cold day. We asked for the recipe and they were kind enough to share it with us!
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!
Their Cullen Skink, a thick traditional Scottish bacon and smoked fish chowder, is the best soup for a cold day. We asked for the recipe and they were kind enough to share it with us! How to Make SCOTTISH CULLEN SKINK (SMOKED HADDOCK CHOWDER) Step-by-Step. Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk.
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