If you are planning to introduce fish to your baby’s diet, you should start off by making fish poach and light fish stew as your baby may need some time to adjust to the particular smell of fishes. You should begin by cooking tiny portions of boneless fish fillet and then gradually increase the portion size and frequency depending on your baby’s acceptance of this new addition to the menu.
To make fish stew, we have used a soft portion from abdominal region of a carp fish. You can use any white or oily fish, provided it does not have too many bones.
- Fillet of fish – 1 piece (about 30 to 40 grams)
- Cooking oil – 2 teaspoon
- Potato – 1, small
- Tomato – 1, small
- Carrot – 1, small
- Fresh peas – 2 tablespoons, heaped (optional)
- Any other seasonal vegetable – In proportion to the other vegetables
- Onion – 1, small
- Ginger – ½ teaspoon, grated
- Pepper powder – a pinch
- Salt – to taste
- Turmeric powder – a pinch (optional)
- Water – 1 cup (240 ml cup used)
- Wash the fillet of fish well and rub turmeric lightly over it.
- Wash, peel and cut all the vegetables into small cubes.
- In a non-stick pan drizzle and heat one teaspoon of cooking oil, and sear the fish lightly on all sides for about a minute or so.
- Remove the fish and add the remaining oil to the pan.
- Add the onion and sauté until it turns translucent.
- Add chopped tomato and sauté till it becomes soft and pulpy.
- Add the grated ginger, cubed potato and carrot and toss for a minute.
- Add the green peas and mix well.
- Add water and cover for 3 to 4 minutes till the vegetables soften.
- Add the fillet of fish and let the mixture boil for 2 minutes on high flame.
- Add salt and pepper and mix well.
- Serve with steamed rice.
- 100 grams of raw carp fish contains 127 calories and is rich in protein, folate, vitamin A, vitamin B12 and B6, vitamin D, calcium, magnesium, phosphorus and potassium.