Bring to a boil and cook for 10 minutes.Ģ) Then remove the fish with a slotted spoon and set it aside for later. ½ cup pearl barley, soaked for at least 1 hour in warm waterġ cup heavy cream (do not try to go light and use half and-half)ġ) Place ½ pound of the cod in a pot with the water.
Consider serving the stew in a hollowed loaf of black bread-this adds so many additional complex flavors that you will find yourself spooning up more and more to try to experience them all.Ģ big leeks (white and light green parts only), well washed and chopped
Instead, the seafood flavors melt into the creamy broth, mingling with the aromatic garlic and the subtle hint of saffron. Despite the vast quantities of fish that go into the stew, it does not taste overly fishy. The vegetables add a welcome splash of color that is absent from many seafood chowders. This stew is exactly as good as it sounds in the book. Pairs well with Black Bread, Arya’s Snitched Tarts, light beer such as a lager or pilsner
