Ingredients

170g (6oz) redfish, cod or coley fillets, fresh or defrosted, skinned
200ml (7fl oz) water
30g (1oz) unsalted butter
1 small leek, finely chopped
1 courgette, diced
1 carrot, diced
5 tomatoes, peeled, deseeded and chopped
55g (2oz) mild Cheddar cheese, grated

Serves 4 baby portions

To make a family meal set aside the baby portion and to the remainder add 150g (5oz) cooked pasta; this will give adult portions.

Method

Poach the fish by pouring water into a saucepan. Bring to the boil, reduce the heat, add the fish and simmer for 5 minutes.

In another saucepan, melt the butter and add the leek. Cook over a low heat until soft. Add the courgette and carrot and cook for 5 minutes until soft.

Add the tomatoes and cook for a further 5 minutes. Remove from the heat and stir through the cheese until melted.

Carefully flake the fish, checking for bones; stir into the cheesy sauce and serve.

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