Baked haddock & cabbage risotto

Baked haddock & cabbage risotto

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(38 ratings)

Prep: 5 mins

Easy

Serves 4
A must for fish lovers and a great meal-in-one - use whatever fish you have

Nutrition and extra info

Nutrition: per serving

  • kcal469
  • fat10g
  • saturates4g
  • carbs66g
  • sugars7g
  • fibre5g
  • protein32g
  • salt2.52g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l fish or vegetable stock
  • 280g wedge Savoy cabbage, thickly sliced
  • 400g skinless smoked haddock
  • 3 tbsp crème fraîche
  • 50g Parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments (46)

forestnuter's picture
5

Delicious. I also added some dried dill and fresh garlic. For the creme friache I dolloped a small amount on the side instead of stirring it through with lifted the dish without overpowering it

suzymmorton's picture
5

Definitely more than the sum of its parts! I debated whether to make this or not as it sounded a bit bland, but I was wrong. We made it with a large onion between 2, some garlic, a courgette and 2 large mushrooms (added just after the onion/garlic) and a teaspoon of mustard (following reading the recommendations below) then used half low fat creme fraiche and half quark. I stirred through some coriander at the end. To be honest the parmesan was superfluous.

Very tasty, very easy and will be making again.

gudgeon's picture
3.75

Just made this, but with added garlic and a splash of white wine, and grana padano instead of parmesan. I'm eating it now and it's really lovely. I was a bit worried it would be far too cabbagey, but it is very yummy, and I'll be having seconds!

morbihan56's picture
4

Made this tonight. Did not have enough smoked haddock so added cooked prawns and smoked salmon to 200grams of smoked haddock. I used half fat creme fraiche. Rice was a bit stodgy but very tasty.
I also added a little smoked paprika to intensify the smoked flavours.
I cooked it with the suggested sesame broccoli accompaniment (John Torrodes recipe) Absolutely gorgeous!
I will definitely make this again and try different varietions. great recipe and it makes loads. Much more like a 5-6 person quantity.

gaokeeffe's picture
5

This is so easy, tasty & not many calories- wins everyway!
I varied it slightly by adding carrots & spinach, omitted the creme fraiche & used river cobbler. Fed more than 4.
Will definitely do this again

ellephil's picture
5

Loved this recipe - very simple. Definitely will do again. I added 2 leeks at the same time as the cabbage and also added a glass of white wine when I added the rice.

mandy_pugh's picture

Excellent recipe...I used a large piece of smoked cod (500g) which I oven cooked for the recommended 5 mins. Wasn't cooked through after this time but I removed the dish from the oven and left to rest for 10 mins with the lid on and it cooked through perfectly. I also substituted sweatheart for savoy cabbage and cheddar for parmesan (because I was using up what I happened to have in the fridge) and it was delicious. Will definitely cook it again and try some of the substitutions recommended by other cooks on the site

becstick's picture
5

Delicious! I didnt have any smoked haddock or 300g worth of arborio rice but used what I had in and the dish was great. I added some crushed garlic after the onion stage, only used 200g of arborio rice (was more than enough for 2 hungry adults to have a second helping), added half a glass of white wine before adding the stock. I used white cabbage and a bag of frozen basa filets (both from Aldi). The frozen basa filets were added as per the recipe but I found that they did need 25 minutes to cook - this was fine, cabbage crunchy, rice soft. I added peas for colour and lots of Parmesan. Looking forward to making it again and trying it with smoked haddock.
As a side note if you're using frozen fish, the half glass of wine + 1L stock was necessary to ensure risotto didn't dry out / stick to dish whilst waiting for the fish to cook (might seem obvious to other readers but I'm a cooking novice with limited success so find all tips useful).

charvale's picture
5

Simple and tasty, will be using this recipe again :)

louisa22's picture
4

After reading other posts I cooked the fist for extra 5mins. I also added some cooked frozen peas at the end when adding the creme fraiche and parmesan. Really nice alternative to risotto.

lesanddog's picture
5

Used natural yogurt and cheddar cheese but still very tasty

lesanddog's picture
5

Easy to make and lovely taste with the smoked haddock. I made half the quantity for two people. There was tons of rice - two very very generous portions. Will make again.

sekn410's picture
5

Rachael - at the end of point 1 it states "Cover and bake for 20 mins"
Defo try it - its delicious & a firm family fav of ours

rachinald's picture

This recipe does not make ANY sense!!

All the directions are for the hob. 'soften onion over a medium heat', 'tip in rice and stir it', 'pour in stock and bring to the boil'

And then at the end of the recipe we are told to:

'Remove the pan from the oven.'

WHAT! you didn't tell me to put anything IN the oven!!!!

Can anyone explain this, in detail, me and my boyfriend must have read the instructions about 20 times.

sunriser38's picture

'Cover and bake' - I read this to mean in the oven, as you can't bake on a hob.
The instructions seem great to me!

littleh's picture
5

This was the first oven baked risotto I tried, oh how I wish I had tried one sooner. My 2 young children love it. 5 mins to get it going then I can get on with something else whilst it cooks, I have adapted it since with other green vegetables such a broccoli or peas and it works just as well.

hippychick01's picture
4

Very tasty! 15 mins cooking time for the haddock worked for me.

naomibrook21's picture
2

I thought this dish was OK; tastey enough but nothing special. I added wholegrain mustard to give it a bit more interesting flavour. Would add lemon zest/juice next time to lighten it, I think.

nontelodico's picture
1

how can you get away with telling people to cook raw fish for just 5 mins!??????

denisejay's picture
4

I tried this recipe last week and it was yummy! I must admit that I did hesitate to put cabbage with smoked fish, however the combination in this recipe works very well; it adds variety to the texture. This dish is certainly being filed in my comfort food category.

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