Name: Mild Cod, Potato, and Parsnip Puree for Starting Solids
Total time: 25 min
Yield: 4

Introduction

Cod is a lean, mild white fish and makes a fantastic choice for early fish meals. The natural sweetness of the parsnip pairs beautifully with the potato. The puree is blended extra smooth so your child can easily swallow and enjoy the new flavors at their own pace.

Ingredients

100 g parsnip (weighed after peeling, organic if possible)
50 g potato (weighed after peeling)
30 g cod fillet (boneless, fresh or thawed)
1 tbsp canola oil (or specific baby weaning oil)
Approx. 30 to 50 ml water (or unsalted cooking liquid)

Preparation

Peel the parsnip and potato, then cut them into very small cubes. This helps the vegetables cook quickly and evenly.
Rinse the cod fillet under cold water, pat it dry, and check meticulously for any bones. Cut the fish into small pieces.
Place the vegetables in a small pot with a little water, bring to a boil, and let simmer gently for about 10 minutes.
Add the fish pieces and cook for another 3 to 5 minutes until the fish is completely cooked through.
Transfer everything into a tall container, add the oil, and blend with a little cooking water. Blend until you get an absolutely smooth, creamy texture with no lumps.
Let the puree cool down and always check the temperature on the inside of your wrist before feeding.

Variations & Tips

Swap the veggies: Instead of parsnip, mild carrots or pumpkin also work wonderfully in this recipe.
Storage: The puree keeps well in an airtight container in the fridge for up to two days. You can also freeze it in ice cube trays, where it will last for up to three months.
Adjusting texture: For older children who enjoy more texture, you can simply mash the ingredients with a fork instead of blending.
Family tip: Cook a larger batch of vegetables and fish. Parents can then season their own portions generously with herbs, salt, and pepper.

Allergy & Safety Information

Fish is a potential allergen. Always introduce new ingredients one at a time and in small amounts to easily observe any possible reactions. Make absolutely sure the fish is completely boneless and cooked all the way through. Avoid salt and sugar entirely during the first year of life. If you have any uncertainties about introducing solids or potential allergies, please speak with your pediatrician.

Nutritional Information

Cod provides valuable iodine and easily digestible protein for healthy growth. Parsnips and potatoes offer important carbohydrates that provide gentle energy. Additionally, the canola oil helps the body absorb fat-soluble vitamins.

Preparation

Peel the parsnip and potato, then cut them into very small cubes. This helps the vegetables cook quickly and evenly.

Rinse the cod fillet under cold water, pat it dry, and check meticulously for any bones. Cut the fish into small pieces.

Place the vegetables in a small pot with a little water, bring to a boil, and let simmer gently for about 10 minutes.

Add the fish pieces and cook for another 3 to 5 minutes until the fish is completely cooked through.

Transfer everything into a tall container, add the oil, and blend with a little cooking water. Blend until you get an absolutely smooth, creamy texture with no lumps.

Let the puree cool down and always check the temperature on the inside of your wrist before feeding.

Variations & Tips

Swap the veggies: Instead of parsnip, mild carrots or pumpkin also work wonderfully in this recipe.

Storage: The puree keeps well in an airtight container in the fridge for up to two days. You can also freeze it in ice cube trays, where it will last for up to three months.

Adjusting texture: For older children who enjoy more texture, you can simply mash the ingredients with a fork instead of blending.

Family tip: Cook a larger batch of vegetables and fish. Parents can then season their own portions generously with herbs, salt, and pepper.

Allergy & Safety Information