First fish: cod and potato purée

Ingredients

Contains: Fish

Peel, dice and steam the potato 12 minutes; add the cod for the last 6, until it flakes with no translucent centre.
Flake the fish and go through it with your fingers for bones, twice.
Mash both with the milk until smooth for a first taste.
Cool to lukewarm. Offer a small amount in the morning, on a day you are at home, and wait a few minutes before offering more.

Safety: Check for bones by hand, not by eye, and do it twice. Cooked right through.

Storage: Serve fresh.

Tip: White fish is the gentlest way to introduce fish — mild enough to disappear into potato.

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