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. Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an easy to make, hearty, and filling soup that's a meal in itself. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock. 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 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. 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. It's 1 of leek, finely sliced.
3. Prepare 1 of garlic clove, minced.
4. Prepare 1 tbsp of vegetable oil.
5. Prepare 1 of large white potato, chunkily diced.
6. Prepare 500 ml of chicken stock.
7. It's 2 tbsp of gluten-free plain flour.
8. Prepare 250 ml of coconut milk.
9. You need 50 grams of peas.
10. Prepare 125 grams of sweetcorn.
11. Prepare 1 of red pepper, deseeded and finely chopped.
12. Prepare 200 grams of smoked haddock, skinless and boneless and cut into good chunks.
13. It's to taste of salt & pepper.

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. 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.

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

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!.

Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. Cullen Skink: Scottish Smoked Haddock Chowder. Scottish Seafood Chowder - Cullen Skink my way.with Smoked Whiting - Lavender and Lovage. Cullen is a small town in North east of Scotland and the home of one of Scotland's most famous dishes, Cullen Skink.