- 100g boneless fish fillets, chopped
- ¼ cup (30g) frozen peas
- ½ small (35g) carrot, chopped
- 2 tbsp finely grated cheddar cheese
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10 minsPreparation
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10 minsCooking
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20 minsTime total
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Place fish, peas and carrot in a small saucepan; cover with water; place over high heat; bring to the boil; simmer until fish is cooked through and carrot is tender, about 10 minutes. Drain; reserve ½ cup (125mL) cooking liquid.
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Using a fork, mash, adding enough reserved cooking liquid for required consistency; for younger babies, simply puree in a food processor or blender until smooth, adding more reserved cooking liquid if necessary to achieve the required consistency.
TIP: This recipe can be doubled and extra servings can be placed in airtight containers and frozen for later use.
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