gluten-free joc soups and stews Cullen Skink

Ingredients:

1 pound smoked haddock
1 onion, chopped
2 large potatoes, peeled and diced
2 cups gluten-free fish or vegetable broth
1 cup whole milk
2 tablespoons butter
Salt and pepper to taste
Chopped fresh chives for garnish
Gluten-free bread for serving

Directions:

In a pot, place the smoked haddock and cover it with water. Bring the water to a gentle simmer and poach the haddock for about 5-7 minutes or until it is fully cooked. Remove the haddock from the pot, flake it into chunks, and set it aside.
In the same pot, melt the butter over medium heat. Sauté the chopped onion until it is soft and translucent.
Add the diced potatoes to the pot and pour in the gluten-free fish or vegetable broth. Let the mixture simmer until the potatoes are tender.
Pour in the whole milk and add the flaked haddock to the pot. Cook for a few more minutes to heat the haddock through.
Season the Cullen Skink with salt and pepper according to your taste preference.
Ladle the soup into bowls, garnish with chopped fresh chives, and serve with gluten-free bread.
Enjoy your gluten-free Cullen Skink, a traditional Scottish delicacy!