Haddock, cauliflower & potato purée

Weaning recipe: Haddock, cauliflower & potato purée

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(1 ratings)

Prep: 10 mins Cook: 1 hr, 25 mins


Makes about 350g

Similar in taste to a creamy and mild fish pie, this potato-based purée is a great way of introducing omega-3-rich haddock into your baby's diet, once they're ready for protein  

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per tbsp

  • kcal12
  • fat0.1g
  • saturates0g
  • carbs1g
  • sugars0.2g
  • fibre0.2g
  • protein2g
  • salt0g
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  • 1 medium baking potato
  • 1 small piece haddock fillet (or cod or pollack), about 150g



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • ½ small cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • a splash of milk or knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat the oven to 200C/ fan 180C/ gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for another 10 mins or until opaque and cooked through.

  2. Meanwhile, bring a pan of water to the boil, place a steamer on top and steam the cauliflower for around 8 mins or until tender.

  3. Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.

  4. Blitz the cauliflower, potato and haddock, adding a splash of milk or knob of butter if you like, to loosen the purée.

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Comments, questions and tips

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19th Feb, 2018
Really easy to make and freeze. My baby loves it!
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