Step-by-Step Guide to Prepare Favorite Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF
Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Homemade 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 tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF estimated approx 30 mins.
To get started with this particular 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.
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. Hard times in the North East of Scotland in the early 1890s left people unable to buy this product. By this time, Cullen Harbour had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to the smoked haddock which was in plentiful supply. By using that instead and various other products all put together, a distinctive delicious new soup was born - Cullen Skink!
Ingredients and spices that need to be Make ready to make Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF:
- 1 onion, finely chopped
- 1 leek, finely sliced
- 1 garlic clove, minced
- 1 tbsp vegetable oil
- 1 large white potato, chunkily diced
- 500 ml chicken stock
- 2 tbsp gluten-free plain flour
- 250 ml coconut milk
- 50 grams peas
- 125 grams sweetcorn
- 1 red pepper, deseeded and finely chopped
- 200 grams smoked haddock, skinless and boneless and cut into good chunks
- to taste salt & pepper
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!
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So that's going to wrap it up with this special food Recipe of Award-winning Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!