smoked sablefish & barley soup

January 27, 2010 by Jill Thomas

Jill is owns Tin Can Web Marketing Agency & Rock Salt Restaurant and Cafe on Salt Spring Island.

Smoked Sablefish and Barley Soup
serves 8 to 10 and freezes well

Recipe by Robert Clark

For the soup:
1 pound smoked sablefish, cooked and flaked
3 Tablespoons butter
1 cup onions, diced
3 cloves garlic, pureed
2 whole bay leaves
½ cup carrots, diced
½ cup celery root, diced
1 cup potatoes, diced
2 teaspoons salt
1 teaspoon freshly cracked pepper
2/3 cup pearl barley
8 cups chicken or vegetable stock
¼ cup chopped fresh parsley for garnish

For the soup:

Heat a soup pot over medium heat. Melt the butter and add the onions, garlic and bay leaves. Stirring frequently, cook the onions and garlic until translucent. Add the remaining vegetables and the salt and pepper, cook for five minutes keeping the vegetables from sticking to the bottom of the pot.
Add the barley and the chosen stock and adjust the seasoning. Bring the pot to a boil. Reduce the heat to a simmer and cover, cooking for 50 to 60 minutes or until the pearl barley is tender
Note that hulled barley is more nutritious and if used, you will need to cook it for an hour and a half or longer before the barley is fully cooked.
The soup is better made a day ahead and refrigerated until needed.
To serve heat the soup and add the smoked sablefish at the last minute, just before serving.

A great winter dish to keep the wet weather at bay.