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Baked haddock & cabbage risotto

Baked haddock & cabbage risotto

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal469
low infat10g
saturates4g
carbs66g
sugars7g
fibre5g
protein32g
salt2.52g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , chopped
  • 300g risotto rice
  • 1l fish or vegetable stock
  • 280g wedge Savoy cabbage , thickly sliced
  • 400g skinless smoked haddock
  • 3 tbsp crème fraîche
  • 50g parmesan , freshly grated

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
USE OTHER FISH

You can replace the haddock with other meaty fish, such as cod from a sustainable source or salmon. For a special meal, add king prawns, mussels and scallops for the final 5 mins of cooking.

Goes well with

Recipe from Good Food magazine, March 2007

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A star rating of 4.5 out of 5.57 ratings
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