Baked haddock & cabbage risotto

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Good Food

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Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
2. Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
3. Flake the fish into large chunks and stir into the rice with the crème fraîche and half the parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

Use other fish

You can replace the haddock with other meaty fish, such as cod from a sustainable source or salmon. For a special meal, add king prawns, mussels and scallops for the final 5 mins of cooking.

Per serving

469 kcalories, protein 32g, carbohydrate 66g, fat 10 g, saturated fat 4g, fibre 5g, salt 2.52 g

Latest comments and suggestions

• loulou

  24 November 2007

  loulou rated and commented on this recipe

  

  This dish is so easy and really tasty - give it a try

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• Karen's

  29 November 2007

  Karen's rated and commented on this recipe

  

  Great mid-week meal! One of my regular favourites! and fool-proof (if I can get it working, then anyone can!)

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• Jenny

  13 January 2008

  Jenny commented on this recipe

  What a lovely dish, easy to prepare, I used cod (that was all I had at the time, all the other ingredients I had), Husband loved it, will make it again and again, told the girls at work, they all want the ricipe. Jenny

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• Alison

  22 January 2008

  Alison rated and commented on this recipe

  

  this dish tasted much better than it sounded to me! really nice combination of flavours. i used fromage frais instead of creme fraiche ...

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• patch

  02 February 2008

  patch commented on this recipe

  I changed the cabbage to leeks. It was easy and delicious though my smoked haddock took a little longer than 5 minutes.

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• lecayla

  16 February 2008

  lecayla rated and commented on this recipe

  

  Making for 4th time tonight!!So quick,easy and tasty.I too use fromage frais and agree that the haddock can take a bit longer to cook.Well worth a try.

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• Laura

  17 February 2008

  Laura rated and commented on this recipe

  

  I make risotto a lot but I wasn't sure how an oven baked one would work, but I am very pleased with the result, the rice is lovely and creamy, the cabbage and haddock work very well together and the creme fraiche finishes the dish off nicely.

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• Christine

  25 February 2008

  Christine rated and commented on this recipe

  

  Very tasty, will definitely cook again!

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• Jo Doyle

  17 March 2008

  Jo Doyle commented on this recipe

  I get an organic veg box and had a big savoy cabbage. This was one of the recipes I flagged up for cabbage. So... I had salmon in the freezer and used that. No creme fraiche but 1/4 tub of low fat cream cheese in fridge so added that. I also decided to chuck in a handful of frozen peas and a pinch of saffron. The salmon needed an extra couple of minutes. The whole thing was delicious and I will definitely make it again and use other fish etc

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• fluffyblueberry

  08 April 2008

  fluffyblueberry rated and commented on this recipe

  

  wow - so much better than I even thought!! Really superb. Will make again and it's inspired me to make different varieties!

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• Belkey

  29 May 2008

  Belkey rated and commented on this recipe

  

  Looking at the comments above, I must be alone in really disliking this recipe - it took much longer to cook than the stated time and was really dry - definitely not what we call "a keeper" in our house.

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• kerry76

  27 June 2008

  kerry76 commented on this recipe

  Absolutely delicious! A real winner in our house. Impressed friends with it as well. Everything took the time stated to cook and is really easy to prepare and carry out.

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• kerry76

  27 June 2008

  kerry76 rated this recipe

  

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• PoshPaws

  29 June 2008

  PoshPaws rated and commented on this recipe

  

  I made this as it says in the recipe and was pretty darned scared, as neither of my boys (hubby and son) like Savoy cabbage. However, I used the sweet inner leaves that are smoked haddock coloured and hubby never even knew they were there. Son knew, because he'd seen me making it, but didn't object to the flavour! The only thing I would say is that it needs a side salad to provide a counterpoint in taste. Other than that - FAB!

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• Fran

  14 August 2008

  Fran rated and commented on this recipe

  

  This recipe is perfect for entertaining, allows you plenty of time to socialise and tastes as if you've been slaving for hours. I serve with rocket salad on the side and it has been very well recieved. Has become a firm favourite, even my 10 year old loves this one!!

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Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 300g risotto rice
• 1l fish or vegetable stock
• 280g wedge savoy cabbages , thickly sliced
• 400g skinless smoked haddock
• 3 tbsp crème fraîche
• 50g parmesan , freshly grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 300g risotto rice
• 1l fish or vegetable stock
• 280g wedge savoy cabbages , thickly sliced
• 400g skinless smoked haddock
• 3 tbsp crème fraîche
• 50g parmesan , freshly grated

Per serving

469 kcalories, protein 32g, carbohydrate 66g, fat 10 g, saturated fat 4g, fibre 5g, salt 2.52 g

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