Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys scottish cullen skink /smoked fish chowder gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an easy to make, hearty, and filling soup that's a meal in itself. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.
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To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
- Get 1 onion, finely chopped
- Make ready 1 leek, finely sliced
- Make ready 1 garlic clove, minced
- Prepare 1 tbsp vegetable oil
- Get 1 large white potato, chunkily diced
- Get 500 ml chicken stock
- Prepare 2 tbsp gluten-free plain flour
- Prepare 250 ml coconut milk
- Prepare 50 grams peas
- Make ready 125 grams sweetcorn
- Get 1 red pepper, deseeded and finely chopped
- Prepare 200 grams smoked haddock, skinless and boneless and cut into good chunks
- Take to taste salt & pepper
The Cullen Skink soup recipe used at the cafe in Crathes Castle, Aberdeenshire can be. Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions.
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!
An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. Cullen Skink: Scottish Smoked Haddock Chowder. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.
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