✓ Weaning, how to prepare pasta with "fake" cod

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Weaning, how to prepare pasta with "fake" cod

Fish is one of those foods that appear at least twice a week in our home. It was therefore natural to introduce it in Lea's weaning starting from the eighth month. Another habit, all mine, is to always prefer the fresh fish, in the sense that I hardly ever buy frozen products. Because? Personal preference, which certainly does not mean daily shopping, but the purchase of fresh product which is partly cooked immediately, partly frozen.

Obviously Lea's fish tastings followed the habits of the undersigned.

Initially I started with sole, hake and trout, white fish, low in fat and digestible, and then also introduce sea bass, sea bream, salmon and monkfish: try to buy whole fish and not the fillets, on the latter, in fact, it is more difficult to be sure of freshness.

How to choose fish for weaning

How to recognize a fish that tastes of the sea? Remember: firm flesh, stiff body and bright eye. Leave soft, dull-eyed fish on the shoal. And then with the whole fish how do I manage? Um, you can always ask the fishmonger to clean it and get some handy fillets. As I did for the hake, aka fake cod, of the recipe.

How to cook fish in weaning

And for cooking? Always prefer one light cooking, like that steamed or baked in foil, or add the pieces of fish to the seasoning of the first course. As a single dish it will certainly be simpler than the child likes.

Method

Ingredients

40 g of hake (or sole)
1 small potato
1 slice of tender fennel
40 g of baby pasta
1 teaspoon of extra virgin olive oil
(a pinch of dill)

Method

Peel the potato and wash the fennel.
Steam until the vegetables are soft.
Boil the pasta in the cooking water, while in a pan, sauté the vegetables into small pieces or blend with a couple of tablespoons of cooking water with the fish in small pieces.
Drizzle with a teaspoon of oil and add the pasta when ready.
If the child struggles to chew, blend everything (fish and vegetables together) and add to the pasta.
Sprinkle with a pinch of dill and serve.

The author of the article and the photographer

Miralda Colombo she is a journalist and author of the blog www.ilcucchiainodialice.com, born on the occasion of the weaning of her daughter Alice and from which the recipe book for children "The spoon", ed. Gallucci.

In recent months the weaning adventure with the second child Lea has started again and has agreed to accompany the mothers of mymodernparents.com with practical advice, tricks and indications from the most accredited scientific societies on baby feeding.

The photos are from Cevì (Cecilia Viganò), artist, photographer and illustrator graduated from the Brera Academy.

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