SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'

Smoked haddock, leek & barley 'risotto' image

Swap rice for barley to make this 'risotto' with leek and smoked haddock. It's not as creamy, but it's much healthier and full of flavour

Provided by Diana Henry

Time 1h15m

Number Of Ingredients 10

Ingredients

800ml chicken, fish or vegetable stock
400g smoked haddock fillet, preferably undyed
30g butter
2 leeks , washed, trimmed and cut into rings
250g pearl barley
100ml dry vermouth or dry white wine
100g baby spinach leaves
2 tbsp finely chopped parsley leaves
3 tbsp double cream (optional)
30g mature cheddar , grated, to serve (optional)

Steps:

Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.

Nutrition Facts : Calories 446 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium