Steamed Cod & Potato Purée

1. 1 Cod filletpack 600 g ≈ $9.00 60 g
2. 2 Potatoes≈ $2.18 per kg 70 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash, peel, and cut the potato² into 1.5 cm cubes, then steam for 10 minutes.

2. Thaw the cod¹ fillet in the fridge, rinse, and carefully check for bones by running your fingers along the entire length—remove every single one, even the tiniest.

3. Add the cod¹ to the potatoes² and steam for another 10–12 minutes, until the fish turns opaque and flakes easily, and the potato is fully tender.

4. Blend the fish and potatoes² with 2–3 tablespoons of water, broth, or breast milk until completely smooth; if needed, press through a sieve to ensure no lumps or bones remain.

5. Cool until warm, then check the temperature by dabbing a drop on your inner wrist.

6. Store leftovers in an airtight container in the fridge for up to 24 hours, or freeze in portions—do not refreeze.

In short

• A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.