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Mediterranean fish stew

• Michelle Garnett

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Serves 4

A little work

Prep: 30 mins

Cook: 25 mins

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

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Ingredients

• 1tbsp Olive oil

• ½ Onion

  finely chopped

• 1 Clove of garlic

  crushed

• ½ Red pepper

  finely chopped

• 150g Potato

  diced

• 175ml Very low salt vegetable stock

• 500ml Milk

• 200g White fish fillet and/or salmon

  cut into chunks

• 50g Sweetcorn

• ½tbsp Parsley (optional)

  finely chopped

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Method

• 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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Authors

Michelle Garnett

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