Recipes Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

 

Recipes Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

Recipes Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

  1. 1 onion, finely chopped
  2. 1 leek, finely sliced
  3. 1 garlic clove, minced
  4. 1 tbsp vegetable oil
  5. 1 large white potato, chunkily diced
  6. 500 ml chicken stock
  7. 2 tbsp gluten-free plain flour
  8. 250 ml coconut milk
  9. 50 grams peas
  10. 125 grams sweetcorn
  11. 1 red pepper, deseeded and finely chopped
  12. 200 grams smoked haddock, skinless and boneless and cut into good chunks
  13. to taste salt
    Recipes Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF

    1. Fry off the red onion, leek and garlic in some sort of saucepan together with the oil until sore

    2. Add the eliminato and fry for a handful of minutes before adding the inventory. Bring to the boil next simmer covered for 10 a few minutes

    3. Make a stick from the flour and a couple of tbsp of the milk and even add it to the griddle together with the rest of the milk products stirring constantly until it finally comes to be able to boil and thickens slightly

    4. Stir in the peas, sweetcorn and red pepper, in that case add the fish chunks and even let simmer for 5 a few minutes

    5. Season to style and serve with a parsley garnish and crusty bread

    6. The suitable Scottish version of Cullen Skink is not packed with garlic, sweetcorn, peas or perhaps chili peppers and uses mashed eliminato to thicken the soup. In addition the haddock is poached throughout the milk with a bayleaf which infuses the milk to be able to give a stronger fish style, then removed as the remaining portion of the soup is built up, next added back in before offering. This is just my individual updated version which my individual family prefer. I hope an individual enjoy both versions!