Baked Haddock with Cabbage Risotto

• olive oil↗1 ст. л. tbsp
• onion↗1 шт. pcs

  chopped

• risotto rice↗300 г g
• fish or vegetable stock1 л l
• savoy cabbage280 г g

  thick slices

• smoked skinless haddock↗400 г g
• crème fraîche↗3 ст. л. tbsp
• Parmesan↗50 г g

  freshly grated

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection 180 °C, gas 6). In a large 2 L pot heat the olive oil, sauté the onion over medium heat for about 5 minutes until softened. Add the risotto rice and cook for 2 minutes, stirring constantly. Pour in the broth, bring to a boil, then add the savoy cabbage. Cover with a lid and bake for 20 minutes.

2. 2

   Remove the pot from the oven and stir the rice. Lay the skinless smoked haddock evenly over the rice, cover with the lid and bake for another 5 minutes.

3. 3

   Divide the haddock into large pieces, combine it with the rice, crème fraîche and half of the freshly grated Parmesan. Season with freshly ground black pepper, sprinkle the remaining Parmesan on top and serve.