Creamy Cod and Potatoes

Like most baby food, this puree freezes well. Simply store leftovers in single-serving containers and freeze for up to two months. Defrost frozen baby food in the refrigerator overnight.

Creamy Cod and Potatoes
Servings: 4 Total Time 20 mins


  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 small yellow onion, thinly sliced
  • 1 8 ounce fish fillet
  • pinch of salt
  • 2 teaspoons minced fresh dill

Make It

1. In a large saucepan, combine potatoes, onions, and enough cold water to cover by about an inch. Bring to a boil over medium high heat, then reduce to a simmer and cook until potatoes are very tender, about 10 minutes.

2. Add fish fillet to pot with potatoes and onions and continue to gently simmer until cooked through, about 5 minutes.

3. Using a slotted spoon, remove fish and vegetables from water and transfer to a food processor or blender. Add dill and pinch of salt. Puree, thinning out with reserved poaching liquid, as necessary to achieve desired consistency for baby.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 113, Fat, total (g): , sat. fat (g): , carb. (g): 15, fiber (g): 2, sugar (g): 1, pro. (g): 11, sodium (mg): 65, calcium (mg): 16, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.