Creamy Haddock, Cauliflower & Potato Purée for Babies
A mild, creamy purée reminiscent of a fish pie, perfect for introducing omega-3-rich haddock to your baby's diet.
- Prep10 min
- Cook1h 25m
- Total1h 35m
- DifficultyEasy
- Servings4
This purée is a fantastic way to introduce fish to your little one, combining the mild flavor of haddock with the sweetness of roasted potato and cauliflower. The result is a smooth, creamy texture that babies love.
Once your baby is ready for protein-rich foods, this recipe offers a gentle start. The potato base makes it familiar and comforting, while the fish provides essential omega-3 fatty acids for brain development.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (fan 350°F, gas 6). Wrap the potato in foil, place on a baking tray and roast for 1 hour 15 minutes.
- Wrap the fish in a piece of foil, put it on the same tray with the potato, and continue baking for another 10 minutes, until the fish is opaque and cooked through.
- Meanwhile, bring a pot of water to a boil. Place a steamer basket on top, add the cauliflower florets, and steam for about 8 minutes, until tender.
- Once everything is cooked, cut the potato in half and scoop out the flesh. Flake the fish, removing any bones and discarding the skin.
- In a food processor or blender, combine the cauliflower, potato flesh, and flaked haddock. Add a splash of milk or a knob of butter if desired, to loosen the purée. Blend until smooth.
💡 Tips
- For a smoother purée, you can add more milk or butter as needed.
- Always check the fish for any remaining bones before serving to your baby.
- This purée can be frozen in small portions for up to 3 months.
Inspired by a recipe from BBC Good Food