Swede, Leek and Barley Broth with Hake
By OcadoLife
Published on 15 December 2022
Chef and food writer Nena Foster draws on her expertise in nutrition to serve up this warming Swede, Leek and Barley Broth with Hake, full of hearty winter veg. Miso brings an umami savouriness, and add a squeeze of lemon at the end, if you like, to brighten the flavours. If you prefer it plant-based, this is equally delicious without the fish.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 300 g of swede, cut into 3-4cm pieces
- 200 g of carrots, cut into 3cm pieces
- 2 leeks, trimmed and sliced into 2cm rounds
- 2 tbsp of olive oil, plus a drizzle
- 10 g of dried shiitake mushrooms
- 2 sheets of nori, cut into thin strips (optional)
- 750 ml of hot vegetable, fish or chicken stock
- 60 g of pearl barley, rinsed
- 1 thin slice of ginger
- 40 g of brown rice flour
- 0.5 tsp of ground turmeric
- 4 hake fillets
- 0.5 tbsp of white miso paste
- 1 handful of flat-leaf parsley, chopped, to serve
- 1 lemon, sliced, to serve (optional)
Method
Step 1
Preheat the oven to 210°C/190°C fan/gas 6½. Put the swede, carrots and leeks on a baking tray, drizzle with 1 tbsp oil and season. Roast for 25-30 mins, until coloured but not quite cooked.Step 2
Meanwhile, soak the dried shiitake and nori strips (if using) in a bowl with 250ml boiling water.Step 3
Heat the stock, barley and ginger in a large pan. Simmer on a medium heat for 25 mins, then add the part-roasted veg, the shiitake and nori, and their soaking water. Simmer until the veg is soft and the barley is cooked but retains a little bite.Step 4
Mix the flour and turmeric on a large plate. Season the hake well, then add to the plate and turn to coat in the flour mixture. Heat 1 tbsp oil in a pan and fry the fish for 2-3 mins each side, until just cooked and tender.Step 5
Stir the miso paste into the veg-barley pan with a drizzle of oil until dissolved; season to taste.Step 6
Ladle the broth into bowls, ensuring a good spoonful of the veg and barley. Top with a hake fillet and a scattering of parsley. Serve with lemon slices on the side for squeezing over, if you like.