Baked haddock & cabbage risotto

Baked haddock & cabbage risotto

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(42 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, questions and tips

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naomibrook21
16th Feb, 2011
2.05
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
5th Jan, 2011
1.05
how can you get away with telling people to cook raw fish for just 5 mins!??????
denisejay
7th Dec, 2010
4.05
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.
vanhetwolske
22nd Oct, 2010
5.05
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
27th Aug, 2010
This is easy and delicious. I have recommended it to others who love it too!
lesnavich
12th Apr, 2010
4.05
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
16th Sep, 2009
4.05
Easy to make, tastes great. A real winner.
fetherstonhaugh
14th Sep, 2009
5.05
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
7th May, 2009
5.05
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
7th Apr, 2009
5.05
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.

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