Nogluten Recipes

Vickys Scottish Cullen Skink / Smoked Haddock Chowder Recipe

Vickys Scottish Cullen Skink / Smoked Haddock Chowder Recipe
Posted at :
Posted by :
Cooking Time : 30 minutes
Serving : 4
Print Recipe

Prepare the ingredients before making Vickys Scottish Cullen Skink / Smoked Haddock Chowder in your home. Then, follow these steps below to serve Vickys Scottish Cullen Skink / Smoked Haddock Chowder for your family or friends.

Ingredients: Vickys Scottish Cullen Skink / Smoked Haddock Chowder

  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 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
  • salt & pepper to taste

How to Make Vickys Scottish Cullen Skink / Smoked Haddock Chowder

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Scottish Cullen Skink / Smoked Haddock Chowder in your home by yourself.

    Step 1
  • Fry off the onion, leek and garlic in a saucepan with the oil until tender
  • Step 2
  • Add the potato and fry for a few minutes before adding the stock. Bring to the boil then simmer covered for 10 minutes
  • Step 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
  • Step 4
  • Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes
  • Step 5
  • Season to taste and serve with a parsley garnish and crusty bread
  • Step 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!
Vickys Scottish Cullen Skink / Smoked Haddock Chowder Reviews

Add your opinion about Vickys Scottish Cullen Skink / Smoked Haddock Chowder Recipe above or tell your story when cooking Vickys Scottish Cullen Skink / Smoked Haddock Chowder in your home.

Recipe Related to Vickys Scottish Cullen Skink / Smoked Haddock Chowder
Koya Dofu Vegetarian Cutlet Koya Dofu Vegetarian Cutlet
Posted at : December 27, 2016, 11:31 pm
Posted by : cookpad.japan
Serving : 2
Fluffy and Rich Kinako Soy Flour Mousse Fluffy and Rich Kinako Soy Flour Mousse
Posted at : December 28, 2016, 1:53 am
Posted by : cookpad.japan
Serving : 2
Yogurt Kabocha Cheesecake Yogurt Kabocha Cheesecake
Posted at : December 27, 2016, 11:12 pm
Posted by : cookpad.japan
Serving : 6
Berry Crumb Bars Berry Crumb Bars
Posted at : December 28, 2016, 1:06 am
Posted by : summerplace
Cooking Time : 45 minutes
Spicy Beef Curry lettuce wraps Spicy Beef Curry lettuce wraps
Posted at : December 28, 2016, 1:53 am
Posted by : liz.larson.58
Cooking Time : 20 minutes

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z