1. Melt the butter and oil together over a medium heat.
2. Add the vegetables and let them sweat over a low heat for about 20 minutes.
3. Then barely cover the vegetables with water or baby vegetable stock (normal stock has too much salt for small babies to handle).
4. Bring to the boil and then simmer for 10 minutes.
5. When they are cooked, roughly mash them or roughly blend them with a hand blender (but don’t make a puree – you want some texture).
6. Meanwhile, carefully check the raw fish for bones – a tweezers is very useful to help you pull out any tiny bones.
7. Pop the fish in a saucepan and add the milk.
8. Cook the fish over a medium heat for 20 minutes.
9. Be careful as the fish does like to stick to the bottom of the pot, so don’t let the heat get too high.
10. Once the fish is cooked, drain off the milk, but don’t throw it away as you will be adding it to the vegetables!
11. Fork through the fish to see if there are any bones you might have missed, then add fish to the vegetables along with the milk you cooked the fish in.
12. You can also thin it down with some milk or vegetable stock and serve as a chowder for adults.
13. Serve with Baby Boiled Potatoes and Broccoli.
Can be frozen for up to 4 weeks.