Homemade Healthy Baby Food Recipes and Cookbook - Flaked Fish in White Rice

Flaked Fish in White Rice

Ingredients:

Fish fillet, white-fleshed

Fish or chicken stock

Rice, white

Lemon

Dill, chopped

Salt and pepper for seasoning

Preparation:

In case you’re wondering why it’s okay to use chicken stock for just about anything, it is because it is considered a neutral-flavored stock. It is okay to use it for fish but it is just about the only kind of stock that’s flexible that way. Fish stock is too strong in flavor for use in chicken and will change how it tastes; the same goes for beef stock or any other stock for that matter.

First, get started on cooking the rice because it can take a while. Wash the rice and place in a pot along with the chopped dill. Add enough water to cover the rice plus another centimetre to a centimetre and a half. Place the pot on low heat and let the rice cook until the water is gone or until the rice is fluffy and tender.

To cook the fish, season the fish fillet with salt, pepper, and a little lemon juice. Place it in a medium-sized pan and add chicken or fish stock until the fish is half covered. Bring the liquid to the point where it is steaming hot but not bubbling and let the fish cook like this for ten to fifteen minutes.

When the rice is cooked, mash it a little to make it softer and easier for your baby to eat. Flake the fish gently with a fork and mix with the dill-flavored rice. Make sure it is just the right temperature before feeding your baby.

This is an excerpt from the book: Homemade Healthy Baby Food Recipes and Cookbook