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Cod & Spinach Puree

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Ingredients

15g unsalted butter
5cm leek, finely chopped
1 medium potato (approx 120g), diced
100ml unsalted stock or water
75ml milk
2 handfuls baby spinach leaves, roughly chopped
100g fresh boneless cod fillet, or other white fish, skinned and chopped into cubes
15g Parmesan cheese, finely grated

Method

  1. Heat the butter in a saucepan. Add the leek and sauté gently, stirring for 3 minutes. Add the potato and sauté for 2 minutes.
  2. Add the stock or water and milk. Bring up to the boil, cover and simmer for 8 minutes until the vegetables are tender.
  3. Add the spinach and cod and stir over the heat for 3 minutes or until the spinach has wilted and the cod is cooked.
  4. Stir in the cheese and puree in a food processor or hand blender until smooth or until you reach the desired consistency for your baby. For older babies, simply mash with a fork.

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