Steps
- Bring 800ml of chicken broth to a simmer in a deep skillet. Add 400g of undyed smoked haddock fillet, cover, and poach for about 4 minutes, until starting to flake.
- Take off the heat. Strain the broth into a measuring pitcher and keep the fish covered. Melt 30g of butter in a saucepan over low heat.
- Add 2 sliced leeks, salt, pepper, and 2 tablespoons of water. Cover and cook for 10 minutes, until soft. Stir in 250g of pearl barley for 1 minute.
- Raise the heat slightly, add 100ml of dry vermouth, and reduce until almost dry. Add half the reserved broth and cook over medium heat for 15 minutes, stirring occasionally.
- Add the remaining broth and cook for about 20 minutes, stirring, until the barley is tender with a slight bite. Add boiling water if it gets dry.
- Skin and flake the fish. Gently fold it in with 100g of baby spinach and 2 tablespoons of finely chopped parsley. Warm through until the spinach wilts and adjust the seasoning.