From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed fish with arracacha and spinach
Fish can go on your baby's plate right from the start of solids: it has protein, iron and good fats, and white fish falls apart easily with a fork. Here it cooks in the same pot as the arracacha, with spinach at the end, and everything is served mashed and side by side.
- Difficulty
- 3 out of 5
- Ingredients
- 3 out of 5
- Time
- 2 out of 5, 25 min25 min
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Makes 2 servings Contains: fish
Ingredients
- 1 small fresh tilapia or hake fillet (about 3 oz / 80 g)
- 1 medium arracacha (or 1 small parsnip or potato)
- 3 spinach leaves
- ¼ onion and 1 garlic clove
- a drizzle of olive oil
How to make
- 1Peel the arracacha, slice it into rounds and cook it with the onion and garlic in a little water, no salt, for about 12 minutes.
- 2Lay the fish on top, cover and cook 7 more minutes. Add the spinach for the last 2.
- 3Take out the fish, check for bones with your fingers and break it into very fine flakes.
- 4Fork-mash the arracacha, chop the spinach very finely and serve everything side by side, with the drizzle of olive oil.
Tips
- Texture (6 months): everything fork-mashed, no blending. If it gets dry, use the cooking water.
- Bones: run your fingers over every flake before serving. Tilapia fillets are usually boneless.
- Fresh fish: mild smell and firm flesh. Never raw or undercooked fish.
- Storage: 1 day in the fridge. Fish is best made fresh.