Mediterranean fish stew
- 4
This tasty stew uses white fish and a medley of vegetables, suitable from 8 months
- 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)
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Method
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Step 1
Heat the oil in a saucepan and gently sauté the onion, garlic, pepper, carrot and courgette for 5 minutes until soft.
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Step 2
Add the potato, pour over the stock, bring to the boil and cook for 7 minutes, until the potatoes are tender.
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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.
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Step 4
Add the sweetcorn and cook for another 2 minutes to heat through.
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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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