Mediterranean fish stew

  • 4

This tasty stew uses white fish and a medley of vegetables, suitable from 8 months

Mediterranean fish stew
  • 1 tbsp olive oil
  • 0.5 whole small onion, finely chopped
  • 1 clove garlic, crushed
  • 0.5 whole small red pepper, finely chopped
  • 100g carrot, peeled and finely chopped
  • 50g courgette, finely chopped
  • 150g potato, diced
  • 175ml very low salt vegetable stock
  • 50ml milk
  • 200g fillet of white fish and/or salmon, cut into chunks
  • 50g sweetcorn
  • 0.5 tbsp parsley, finely chopped (optional)


  • Step 1

    Heat the oil in a saucepan and gently sauté the onion, garlic, pepper, carrot and courgette for 5 minutes until soft.

  • Step 2

    Add the potato, pour over the stock, bring to the boil and cook for 7 minutes, until the potatoes are tender. 

  • Step 3

    Pour in the milk, add the fish then bring to a gentle simmer and poach for another 8 minutes, until the fish is cooked and flaky.

  • Step 4

    Add the sweetcorn and cook for another 2 minutes to heat through. 

  • Step 5

    Mix in the fresh parsley and mash the stew to the desired texture.

  • For children over 12 months, swap half of the fish for cooked prawns, adding them at the same time as the sweetcorn.

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