Anchovy and Potato Mash | Black Sea-Style Baby Food for Ages 10 Months and Up

Hold an anchovy by the head between two fingers and pull downward; the head should come away with the organs. Open the belly with your thumb, pull out the central bone in one piece toward the tail, then remove the tail. Rinse the opened fillets well in plenty of cold water and arrange them in a colander.

Peel the potato and cut it into 1.5 cm cubes. Put it in a pot with 400 ml water and boil for 18 minutes. It is ready when a fork slides in without resistance.

Arrange the anchovy fillets in a single layer over the boiling potatoes. Cover the pot and steam over low heat for 8 minutes. The fish is cooked when its flesh turns opaque white and flakes when touched with a fork.

Transfer the anchovies to a separate plate. Check each fillet individually by running your fingertip from head to tail and gently pressing the flesh. Fine bones may remain along the sides even after the central bone is removed; they can prick your finger. Remove every bone you find. Do not skip this step.

Mash the potatoes with some of their cooking water. Use a fork to break up the deboned anchovies thoroughly and mix them in. Add the olive oil, lemon juice, and finely chopped parsley. Transfer the mash to a serving bowl, spread it into a thin layer with the back of a spoon, and inspect it visually one more time.