• 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


  • 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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