Baked haddock & cabbage risotto

Baked haddock & cabbage risotto

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(39 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)

vanhetwolske's picture
5

Love this recipe. Simple and hearty and quick enough to do after getting home late in the evening. Seemed rather a lot of liquid to add, but worked fine.

ruthgaiarae's picture

This is easy and delicious. I have recommended it to others who love it too!

lesnavich's picture
4

Came accross this recipe while looking for a way to use up half a cabbage. I used a tin of salmon and some frozen scallops instead of the haddock and it was absolutely delicious.

cbracewell's picture
4

Easy to make, tastes great. A real winner.

fetherstonhaugh's picture
5

I made this last-night and it was brilliant! Next time I will add a glass of White wine before the stock and de-rind half a camebert and chuck it in with the rice. Also I like my risotto really sloppy so gave it 25 mins and 10 mins after putting the fish in, put peas in aswell. Discovered as well it is excellent in the micro the next day for lunch.x

beccabryant's picture
5

I made this for me and my friend after we'd been for a power walk. It was so warm and tasted delish! Low fat and delicious - what more could you ask for? Highly recommended.

pinkliverbird's picture
5

This is a really tasty and easy dish to make. I agree with some of the comments that the fish can take a little longer. My fish took about 10 minutes, not 5 minutes as stated in the recipe. My kids loved it and I would definitely make this dish again. I think next time I'll experiment and add some seafood.

warney0109's picture

This was a huge hit, I replaced the cabbage with spinach and was really tasty. Will definately make again.

deekay78's picture
4

I made this with greens instead of savoy and I left out the creme fraiche. Very nice, tasty and easy midweek meal but sadly my toddler didn't like, my husband and I did though. We're not really risotto fans was just using up some risotto rice but now I will need to buy some more to make again.

dragonma5306's picture
5

This was very tasty and easy to make. After reading some of the comments, I put the haddock in after 15 mins to give it 10 mins to cook rather than 5 as per the recipe and that still wasn't quite long enough - it needed a couple more minutes. The 2 litre dish was a little small as the recipe made loads, plenty enough for 5 or even 6, and it was quite tricky to stir everything in at the end without it going everywhere. Will either halve the recipe or use a bigger dish next time. That aside, it cooked nicely and the rice was perfect. Will definitely be making again.

nicolarogers's picture

Fab recipe. Yes and even our fussy daughters enjoyed it and didn't seem to notice the hidden cabbage. This will become a regular in our household!

jillbrain's picture
4

Used Vietnamese smoked river cobbler, very cheap but delicious. Otherwise as per recipe and very good

bean127's picture
5

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!!

poshpause's picture
4

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!

kerry76's picture
5

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.

eleanormayo's picture
1

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.

fluffyblueberry's picture
5

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

missp2mrf's picture

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

christinehembling's picture
5

Very tasty, will definitely cook again!

purpleloops's picture
5

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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