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

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

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

1. Prepare 1 of onion, finely chopped.
2. You need 1 of leek, finely sliced.
3. It's 1 of garlic clove, minced.
4. It's 1 tbsp of vegetable oil.
5. It's 1 of large white potato, chunkily diced.
6. It's 500 ml of chicken stock.
7. It's 2 tbsp of gluten-free plain flour.
8. It's 250 ml of coconut milk.
9. You need 50 grams of peas.
10. It's 125 grams of sweetcorn.
11. You need 1 of red pepper, deseeded and finely chopped.
12. You need 200 grams of smoked haddock, skinless and boneless and cut into good chunks.
13. Prepare to taste of salt & pepper.

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

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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