Baked haddock & cabbage risotto

Baked haddock & cabbage risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(42 ratings)

Prep: 5 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Jul, 2012
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).
24th Nov, 2011
Simple and tasty, will be using this recipe again :)
25th Oct, 2011
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.
13th Aug, 2011
Used natural yogurt and cheddar cheese but still very tasty
13th Aug, 2011
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.
17th May, 2011
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
15th May, 2011
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.
4th Jun, 2016
'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!
21st Apr, 2011
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.
23rd Mar, 2011
Very tasty! 15 mins cooking time for the haddock worked for me.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.