Sunday, 8 March 2009

Fish and Cabbage Risotto

Yesterday I went to Borough Market with my Mum and bought lots of yummy vegetables, as well as a mackerel fillet and a venison and Stilton pie. I love going to Borough Market, looking at all the different food displayed really nicely and the range of food available. One of the lovely things is actually being able to pick up the veg and discard the ones I don't like, which I can't do in the supermarket, I can also tell where the veg comes from and that its lovely and fresh.

Whilst cabbage risotto doesn't sound like the most exciting or flavoursome dish, it was actually really tasty. I bought some Basa fillets from Sainsbury's a couple of weeks ago as they were on offer and I was curious. The recipe originally called for smoked haddock, but said you could use any white fish, so in went the basa, and it worked really well! I served it with a tasty green bean and tomato salad.

Baked Fish and Cabbage Risotto (adapted from Good Food)
(Serves 4)

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

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.

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.

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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