It is so important to include fish in your child’s diet. It’s low in saturated fat and packed with healthy nutrients, including the all-important omega-3s. This is one of my Grandma’s recipes that my family loves. It’s a fabulous, quick meal for a busy weeknight, but is also impressive enough to serve on weekends with friends.
- 1 tablespoon olive oil
- 150g (1 small) leek, thinly sliced
- 1 large carrot, peeled and cut into 2-3 cm pieces
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 1 tablespoon freshly-squeezed lemon juice
- 165g (¾ cup) risoni
- pinch of saffron threads (optional)
- 600g firm white fish fillets, bones removed and cut into 3-4 cm chunks
- 2 tablespoons finely chopped flat-leaf parsley
- fresh crusty bread and salad, to serve
Heat the oil in a heavy-based saucepan over medium heat. Cook the leek, carrot and garlic for 5 minutes or until the leek is soft but not brown. Add the tomato, lemon juice and 500 ml (2 cups) water and bring to the boil.
Add the risoni and saffron, reduce the heat and simmer, stirring occasionally, for 10–12 minutes or until the risoni is just cooked.
Add the fish, cover and simmer gently for 5–6 minutes or until the fish is cooked through. Stir through the parsley.
Serve warm, with bread and salad on the side.
Baby’s serve: blend together your younger baby’s serving until smooth (you can freeze any leftover baby portions if you like). For an older baby, cut up to a consistency that can be easily eaten with a spoon.
Toddler’s serve: serve as for an older baby, above, or simply as is.
Thermomix version: if you’re a Thermomix owner, you can make this stew in your Thermomix using the same ingredients – however, there’s no need to finely slice the leek, a rough chop is fine.
Place leek and garlic into mixing bowl and chop 5 sec/speed 5. Scrape down sides of bowl. Add carrot and oil and sauté 5 min/100°C/Reverse/speed 1. Add tomatoes, lemon juice and 400g water and cook 8 min/100°C/Reverse/speed 1. Add risoni and saffron (if using) and cook 9 min/100°C/Reverse/speed 1. Add fish and cook 3 – 4 min/100°C/Reverse/speed 1or until fish is cooked through and carrot is tender. Sprinkle with parsley and serve with fresh crusty bread and a green salad.