Little Explorer's Roman Adventure: A Flavorful and Nutritious Puree with Tender and Flakey Cod, Freshly Steamed Tomatoes and Fennel, and a Touch of Olive Oil and Rice, Perfectly Blended for Your Little One's Culinary Journey to Ancient Rome!
Ingredients
- ½ tsp of olive oil
- 90 gr of tomato
- 70 gr of fennel
- 35 gr of rice
- 20 gr of cod
Directions
Step 1
Put the rice in the pasta/rice cooker with 3 tablespoons of water.
Step 2
Put water in tank 3 and start cooking.
Step 3
Immerse the tomatoes in boiling water for roughly 30 seconds, drain and immerse them in very cold water. Remove the skin. Cut the tomatoes in halves and remove the seeds.
Step 4
Carefully wash the fennel. Remove the stems of the fennel, the 2 most outer leaves and remove the base. Cut the fennel into 2 and again into 2. Chop into fine strips.
Step 5
Run a finger over the cod to check that there are no fish bones and cut into small pieces.
Step 6
At the end of the cooking time, remove the pasta/rice cooker from the steamer basket.
Step 7
Place the tomatoes in the steamer basket.
Step 8
Place the fennel in the steamer basket.
Step 9
Place the cod in the steamer basket.
Step 10
Put water in tank 2 and start cooking.
Step 11
Set aside the cooking juice.
Step 12
Pour the content of the basket into the blender bowl.
Step 13
Place the rice in the blender bowl.
Step 14
Pour the olive oil into the blender bowl.
Step 15
Add a part of the cooking juice depending on the desired texture.
Step 16
Blend the bowl content.
Babycook Recipes: Roman Cod