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

Name: Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

30 mins

4 servings

1onion, finely chopped
1leek, finely sliced
1garlic clove, minced
1 tbspvegetable oil
1large white potato, chunkily diced
500 mlchicken stock
2 tbspgluten-free plain flour
250 mlcoconut milk
50 gramspeas
125 gramssweetcorn
1red pepper, deseeded and finely chopped
200 gramssmoked haddock, skinless and boneless and cut into good chunks
to tastesalt & pepper

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Steps

30 mins

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!

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 03, 2013 09:29

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!