Baby and toddler recipes
🥧 Haddock and spinach baby fish pie
A gentle fish pie with flakes of fresh haddock, spinach and a creamy sauce under soft mashed potato. Low in salt because it uses fresh, not smoked, fish.
Makes about 6 baby portions
Ingredients
Method
- Boil the potatoes until soft, then mash with a splash of the milk.
- Warm the remaining milk with the bay leaf, add the haddock and poach for 6 minutes. Lift out the fish, flake and check for bones. Remove the bay leaf and keep the milk.
- Melt the butter, stir in the flour, then gradually whisk in the warm milk to make a smooth sauce.
- Stir in the spinach until wilted, then fold in the fish.
- Spoon into small dishes, top with mash and cheese and bake at 200C (180C fan) for 20 minutes.
Serving it to your baby
At 7 months, mash the pie together into a soft, lumpy texture. From 9 months, serve as it is so your baby can scoop and squish.
For the rest of the family
Add prawns and a pinch of salt to the adult pie, with peas on the side.
Storing and reheating
Cool quickly and keep covered in the fridge for up to 1 day, or freeze for up to 2 months (only if the fish was not previously frozen). Defrost in the fridge, reheat until piping hot throughout, then cool before serving. Never reheat more than once.
Weaning with OBubba
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Questions parents ask
Can babies have smoked haddock?
Smoked fish is high in salt, so it is best kept occasional. Fresh haddock is a better everyday choice for babies.
What white fish is best for babies?
Cod, haddock, pollock, hake and coley are all mild, soft and flake easily. Always check for bones.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).