Baked haddock & cabbage risotto

Baked haddock & cabbage risotto

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(37 ratings)

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
469
protein
32g
carbs
66g
fat
10g
saturates
4g
fibre
5g
sugar
7g
salt
2.52g

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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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.

Recipe from Good Food magazine, March 2007

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Comments

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

treglyn's picture

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

hot_kitten18's picture
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Great mid-week meal! One of my regular favourites! and fool-proof (if I can get it working, then anyone can!)

loupdelou's picture
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This dish is so easy and really tasty - give it a try

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