White Sole Fish Soup with Potatoes and Carrots

I started giving fish to Luca when he was almost 7 months. I still remember the first sole fish. Small, fresh and so delicate. Not that I remember the first time of every single new ingredient that I give him but the sole was different. We were in Italy, at the seaside and I went to a trusted fishmonger that chose “the perfect” sole for my baby…or that was what I wanted to think.

I would suggest you to start with any kind of fresh white fish (i.e. Cod, Haddock, Sea Bass, Pollock, Halibut), more delicate, more easy to digest…and than move gradually to other kind of fish (i.e. salmon, trout).

This time I cooked the sole with milk, it gets even more tender and soft.

If you have older kids or for the “mommy and daddy” version, just add some salt both for the sole and the veggies and do not puree the fish. Also, add some cold Extravergin Oil of Olives on top of the sole fillets before serving.

Enjoy!!

2 Comments

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  • Reply
    carmelina
    December 28, 2017 at 3:11 pm

    I love your website and recipes. I’m new to making baby food. In your fish soup using milk I would need to use formula and omit the cheese because my 7 month old has cow milk alergy. My question is, are we allowed to re-heat formula? If I freeze the fish soup, then I am re-heating the formula and I thought that was not recommended. Thanks for your help!

    • Reply
      Barbara Lamperti
      January 2, 2018 at 7:00 pm

      Thank you so much for your comment, I’m so glad to hear that my recipes are helpful to other moms!! Reheating formula is not suggested when the formula is the main meal for the baby. In this case we are using formula as an ingredient and in a small quantity, that’s why I would not be worried about the reheating after thawing πŸ™‚ Let me know should you have any more questions! ciao, b

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