Hake Puree with Zucchini

1. 1 Hake filletpack 600 g ≈ $6.50 60 g
2. 2 Zucchini≈ $3.00 per kg 80 g

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

Method

1. Wash the zucchini², peel it, remove the seeds, and cut into 1.5 cm cubes. Steam under a lid in a small amount of water for 5 minutes.

2. Thaw the hake¹ fillet in the fridge, rinse it, and carefully check for bones by hand—remove all, even tiny ones. Add the fish to the zucchini² and cook under a lid for 8–10 minutes until it turns opaque, flakes easily, and loses its translucency.

3. Blend the fish and zucchini² with 2–3 tablespoons of the cooking liquid until completely smooth, with no lumps. If needed, press through a fine sieve to ensure no bones remain.

4. Cool until warm, testing the temperature with a drop on your inner wrist.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions.

In short

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