By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 8
261 cal · 40 min
Baked Haddock and Cabbage Risotto
Recipe GLPR124530fb427094
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Average rating: 4.3 (1)
A comforting one-pan baked risotto featuring tender smoked haddock and sweet Savoy cabbage. The fish is gently placed on top of the creamy rice partway through baking, then flaked and stirred together with crème fraîche and Parmesan for a rich, satisfying main course that comes together in the oven.
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Ingredients
1 tbsp Olive oil
1 medium Onion, chopped
300 g Risotto rice
1 l Fish or vegetable stock
280 g Savoy cabbage, cut into thick wedges
400 g Skinless smoked haddock
3 tbsp Crème fraîche
50 g Parmesan cheese, freshly grated
Ground black pepper
Directions
Preheat the oven to 200°C (180°C fan/gas mark 6). Warm the olive oil in a 2-litre casserole dish over medium heat and sauté the chopped onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the risotto rice and cook for 2 minutes, stirring constantly to coat each grain with oil.
Pour the fish or vegetable stock into the casserole dish and bring to a boil, stirring occasionally. Add the Savoy cabbage wedges and give everything a gentle stir. Cover the dish with a lid and transfer to the oven. Bake for 20 minutes.
Remove the casserole from the oven and stir the rice gently. Place the smoked haddock fillet on top of the rice mixture, replace the lid, and return to the oven. Bake for a further 5 minutes, until the haddock is heated through (it should reach an internal temperature of 145°F).
Remove the dish from the oven. Break the haddock into large flakes and gently fold them into the risotto along with the crème fraîche and half of the grated Parmesan cheese. Season generously with ground black pepper to taste. Divide among serving bowls and top each portion with the remaining Parmesan cheese.
Comments
Smoked haddock is a real specialty ingredient—not stocked regularly at Charlotte chains like Harris Teeter or Food Lion, so expect a detour to a seafood counter or specialty shop, which adds friction to a weeknight. The rest of the pantry is standard, and the dish will cost roughly $12–15 for eight servings (maybe $1.50–2.00 per person), driven by the fish and crème fraîche. The 40-minute window is honest if you count only active stovetop time, but ignore the reality that risotto rice demands constant stirring for 20+ minutes—this is not a hands-off bake. Reheats poorly; the risotto texture suffers on a second night, so plan to finish it in one sitting.
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