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Fish and pea purée


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Makes 6–9 portions

  • 80g skinless, boneless white fish fillet such as cod, haddock, coley, or pollock
  • 225ml of your baby's usual milk
  • 180g frozen peas, defrosted


  1. Wash fish and dry with kitchen paper. Run fingers over fish to check for bones.
  2. Gently heat fish and milk in a non-stick saucepan until milk just begins to bubble.
  3. Cover and reduce heat to poach fish for 7–10 mins, it will flake easily once cooked.
  4. Add peas and bring to simmering point, stir and cook gently for 1 min. Cool slightly.
  5. Blend with food processor or hand blender until fairly smooth. Add more milk if you need.
Ahoy me hearties! Our fisherman's bake is ideal for 
little skippers!


  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
Why not upload some 'foodie photos' of your little one’s third weaning step on our Facebook page?
Careline thumb Merveille

Fussy about fish?

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