Coley poached in red wine with spring spelt and barley stew by Jamie Ross of Fishbox

AT Fishbox, we supply a subscription box of the finest quality Scottish seafood from boat to plate in 48 hours, delivered across the UK. 

Jamie Ross is our factory manager and is an ex-chef who has worked all over the world. He has created some amazing dishes for our Fishboxes and his recipes are a regular addition to them.

Fishbox has won Highlands & Islands Food & Drink awards. Winning such an award is not only a great achievement that brings the company positive exposure, but it is a massive boost to every employee in the company that has worked so hard to do their very best for our customers.

Coley is a regular feature in our Fishboxes and is a member 
of the cod family. It is a great sustainable substitute for haddock or cod.

Coley is excellent when eaten very fresh and as we get it to you within 
48 hours of being landed, so you can enjoy it at its best. 

For more information on our Fishboxes or our amazing recipes, see:

Ingredients: Serves 2
For the spelt stew:
40g spelt husks
20g dried pearl barley
1 small carrot, peeled 
and diced
50g turnip, peeled and 
1 small onion, diced
1 clove of garlic, crushed
25g dried mushrooms
½ a vegetable bouillon cube dissolved in 150ml boiling 
25g dried cranberries
1 teaspoon tomato 
2 bay leaves
1 sprig thyme 
25ml red wine
1 handful washed rocket to finish 
Rapeseed oil
Salt and pepper

For the poaching liquor
2 x 180g coley fillets, skinless
350ml red wine
1 tbsp redcurrant jelly
1 clove of garlic, cut in half
1 sprig thyme
Salt and pepper

For the spelt stew:
1 Heat a heavy based pan and add a small drop of oil. 
2 Place the carrots, turnip, garlic and onion in the pan and sweat down, until they become soft. 
3 Add in the red wine, reduce by half and add in all the other stew ingredients, apart from the rocket. 
4 Bring to the boil, then reduce the heat and allow to simmer until most of the liquid has dissipated and the spelt is cooked. 
5 Season and set aside.

For the poached coley:
1 Bring the wine, jelly, garlic 
and thyme to the boil in a small deep pot and allow to boil for 
two minutes. 
2 Season the poaching liquor and carefully drop in the two pieces 
of fish. Allow the liquid to come back to the boil and simmer the fish until it starts to flake for 
3 to 4 minutes.
3 Fold the rocket into the stew and place your spelt in the middle of a shallow bowl. Carefully place your fish on top. 
4 Add 1 to 2 tbsp of the poaching liquor over the top of the fish.

In association with Taste Communications.