Easiest Way to Make Quick Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

Hey everyone, it’s me again, Dan, welcome to my recipe site. 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first 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 it.

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

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

Instructions 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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