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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. One of my favorites food recipes. This time, 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 popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must 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. Prepare 1 onion, finely chopped
2. Make ready 1 leek, finely sliced
3. Make ready 1 garlic clove, minced
4. Make ready 1 tbsp vegetable oil
5. Make ready 1 large white potato, chunkily diced
6. Prepare 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. Prepare 125 grams sweetcorn
11. Prepare 1 red pepper, deseeded and finely chopped
12. Take 200 grams smoked haddock, skinless and boneless and cut into good chunks
13. Prepare to taste 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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