Steamed Cod with Mashed Potatoes and Broccoli
Tender cod steamed to perfection, served with buttery mashed potatoes and soft broccoli florets. Suitable for babies from 11 months.
- Time
- 30 min
- Serving
- 160 kcal
- Ingredients
- ≈ $1.31
- Protein
- 14 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 60 g
- 2 Potatoes≈ $2.19 per kg 90 g
- 3 Broccoli (frozen)pack 400 g ≈ $1.80 40 g
- 4 Butterpack 180 g ≈ $1.58 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes2 and cut into 2 cm chunks. Separate the broccoli3 into small florets. Rinse the cod1 and carefully check for bones.
Boil the potatoes2 in a pot for 15 minutes until tender, then drain, reserving a little of the cooking water.
Place a steamer basket or insert over a pot of boiling water, add the cod1 and broccoli3, cover, and steam for 10–12 minutes until the fish flakes easily.
Mash the hot potatoes2 with butter4, adding reserved water a spoonful at a time until smooth and lump-free.
Chop the broccoli3 finely and flake the cod1 with a fork into small pieces, checking again for bones.
Serve the mash on a plate with the fish and broccoli3 on the side. Keep warm; store leftovers in the fridge for up to 2 days.
Tips
- Why it works
- Cut potatoes into 2 cm pieces so they cook evenly and don’t turn mushy or stay hard.
- Substitutions
- Use frozen peas (40g) instead of broccoli; swap butter for olive oil (4g) if preferred.
- Common mistakes
- Oversteaming cod makes it dry. It should flake easily with a fork and smell clean, not fishy.
- Storing and reheating
- Eat fresh or keep for 1 day; reheat in a dry pan for 2 minutes to crisp the cod slightly.
- Serve with
- Pair with a side of cucumber sticks for crunch and balance the richness of the butter.
In short
- A child's portion for ages 1–3; suitable from 11 months. For younger kids, halve it and purée.
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