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Great recipe for Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF. This is my updated version of this dish made the way my family enjoy it. Initially, 'Skink' referred to a type of broth made with the scrapings of beef from the front legs of cattle.
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To get started with this recipe, we must first prepare a few ingredients. 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:
- Prepare 1 onion, finely chopped
- Make ready 1 leek, finely sliced
- Get 1 garlic clove, minced
- Take 1 tbsp vegetable oil
- Take 1 large white potato, chunkily diced
- Take 500 ml chicken stock
- Take 2 tbsp gluten-free plain flour
- Take 250 ml coconut milk
- Take 50 grams peas
- Make ready 125 grams sweetcorn
- Take 1 red pepper, deseeded and finely chopped
- Make ready 200 grams smoked haddock, skinless and boneless and cut into good chunks
- Make ready to taste salt & pepper
Cullen Skink recipe is also known as Smoked Haddock Chowder in other parts of Britain. I prefer to keep the potatoes and the fish in my version of Cullen Skink chunky rather than mashed. This is a very rich and filling soup, with a wonderful smell and taste. Fall spices are the all-star of the spice rack right now.
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!
Cinnamon, nutmeg, cloves, ginger, and allspice make so many meals better. Add smoked fish and I'm even happier. This Smoked Fish, Leek and Potato Chowder, known as Cullen Skink in Scotland, by Hugh Fearnley-Whittingstall is a great example. I was able to find non-smoked haddock at Whole Foods and smoked white fish, so I combined the two, added a little liquid smoke into the mix, and made a few other changes–noted in red below. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock.
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