Little Sailor's Monsoon Fish Stew
pescatarian · toddler · en
This gentle tomato-based broth combines tender boneless white fish with colorful, sweet vegetables. A hint of turmeric and mild paprika makes it the perfect comforting and healthy bowl for your toddler during the rainy monsoon season.
- Even when buying 'boneless' fillets, always run your fingers over the raw fish to double-check for any hidden pin-bones.
- Serve the broth in a suction bowl to prevent monsoon-sized spills on the dining table!
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Age
- toddler
Ingredients
Watch how it's made
Steps
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until they become soft and translucent.
Stir in the mild paprika and a pinch of turmeric to release their colors. Add the diced carrots, peas, sweet corn, and chopped spinach, cooking for 3-4 minutes until the veggies start to soften.
Pour in the low-sodium tomato puree and water. Stir well and bring the mixture to a gentle, bubbling simmer.
Gently nestle the bite-size fish pieces into the sauce. Cover the pan and let it cook for 6-8 minutes, or until the fish flakes easily with a fork and all vegetables are completely tender.
Remove from heat and stir in a squeeze of fresh lemon juice. Let it cool slightly before serving warm over a scoop of soft cooked rice or quinoa.
Frequently asked questions
Can I use frozen fish for this recipe?
Yes, absolutely! Just make sure to thaw the fish completely and pat it dry before cutting it into bite-size pieces.
How long can I store the leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove until warmed through.
My toddler is picky about textures. What can I do?
You can finely mash the vegetables into the broth before adding the fish, or gently flake the cooked fish into tiny shreds so it mixes seamlessly into the sauce.
What you'll need
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