Recipe: 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. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor. In Scotland, this smoky chowder is a popular comfort food, keeping bellies warm and filled through the chilly winter months. It relies on a smoked fish called.

Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. 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. You can cook Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF using 13 ingredients and 6 steps. Here is how you cook it.

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

In Scotland, this smoky chowder is a popular comfort food, keeping bellies warm and filled through the chilly winter months. It relies on a smoked fish called finnan haddie, which is a type of smoked haddock. The real deal can be ordered online and is an incredibly delicious product that's worth trying. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.

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!.

We love to serve this delicious soup as an elegant and comforting starter Cover the smoked haddock with water, in a shallow pan, skin side down. Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Add the smoked haddock, pour in the water and bring back to the boil. How to Make SCOTTISH CULLEN SKINK (SMOKED HADDOCK CHOWDER). Add salt and pepper to taste.