Creamy Fish Stew
Ingredients
200g butternut squash (approximately 140g prepared weight)
50g onion or spring onion
100g white fish such as cod, haddock or hake
1 small tomato (approximately 30g)
10ml (2tsp) rapeseed or olive oil
pinch nutmeg
15ml (1 tbsp) plain flour
200ml of whole milk or coconut milk
45mls water
Utensils
- Saucepan
Allergens
Fish, wheat and milk
Method
- Wash, peel and dice the butternut squash into small pieces.
- Chop the onion and cut the fish into small cubes, removing any bones. Peel the tomato and chop.
- Heat the oil in a saucepan and sauté the squash and onion for a few minutes with the nutmeg.
- Stir in the flour, milk and 45ml (3tbsp) water and bring to a gentle simmer, cooking uncovered for 5 minutes.
- Stir in the prepared fish and tomato and continue to cook for 5-10 minutes until the squash is tender.
- Serve warm.
Tip
This toddler fish recipe can be prepared in advance and frozen for convenient use later on. Freeze the remaining portion in a clean sealable container.
If your little one is feeling adventurous, replace the butternut squash with pumpkin or yam.
Good to know
Always make sure you buy fish and use it the same day to make sure it is as fresh as possible.
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