Fish Broth (Stock)

Fish Broth (Stock)

Any bones you have available will make good stock. And if you are shopping solely for soup bones, don’t be afraid to step outside your comfort zone – fish heads, calf’s foot and chicken feet are particularly gelatinous and flavoursome ingredients.

  • serves: -
  • yields: 3 litres
  • prep time: 10 minutes
  • cook time: 3 hours
  • contains: fish
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • 2 tablespoons coconut oil
  • 2 celery stalks roughly chopped
  • 2 onions roughly chopped
  • 1 carrots roughly chopped
  • 125 mls dry white wine (optional)
  • 3 fish carcasses such as Snapper, Barramundi, or Kingfish (whole, non-oily)
  • 3 tablespoons raw apple cider vinegar
  • 5 sprigs thyme
  • 5 sprigs flat-leaf parsley
  • 1 dried bay leaf

Method

You’re also going to get many more health benefits from organic, free-range, grass-fed, humanely raised poultry and meat. Homemade stock that resembles jelly after being refrigerated is a sign of a really nutritious stock. Stock gelatine has numerous health benefits, from boosting immunity to improving digestion.

1
Melt the oil in a stockpot or large saucepan over medium-low heat.
2
Add the vegetables and cook gently for 30 – 60 minutes until soft.
3
Pour in the wine or vermouth (if using) and bring to the boil.
4
Add the fish carcasses and cover with 3½ litres (3 2/3 quarts / 14¾ cups) of cold water. Stir in the vinegar and bring to the boil, skimming off the scum and any impurities as they rise to the top.
5
Tie the herbs together with kitchen string and add to the saucepan. Reduce the heat to low, cover and simmer for at least 3 hours.
6
Remove the fish carcasses with tongs or a slotted spoon and strain the liquid through a sieve into storage containers for the refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
7
The stock can be stored in the refrigerator for up 4 days or frozen for up to 3 months.

Notes

If you’ve got cancer, it is important you read Nora's "Soup's on" blog to understand bone broth and glutamate.

Read More Here

What you'll need

  • 2 tablespoons coconut oil
  • 2 celery stalks roughly chopped
  • 2 onions roughly chopped
  • 1 carrots roughly chopped
  • 125 ml dry white wine vermouth (optional)
  • 3 – 4 fish carcasses such as Snapper, Barramundi, or Kingfish (whole, non-oily)
  • 3 tablespoons raw apple cider vinegar
  • 1 handful thyme
  • 1 handful flat-leaf parsley
  • 1 dried bay leaf

Method

You’re also going to get many more health benefits from organic, free-range, grass-fed, humanely raised poultry and meat. Homemade stock that resembles jelly after being refrigerated is a sign of a really nutritious stock. Stock gelatine has numerous health benefits, from boosting immunity to improving digestion.

1

Melt the oil in a stockpot or large saucepan over medium-low heat.

2

Add the vegetables and cook gently for 30 – 60 minutes until soft.

3

Pour in the wine or vermouth (if using) and bring to the boil.

4

Add the fish carcasses and cover with 3½ litres (3 2/3 quarts / 14¾ cups) of cold water. Stir in the vinegar and bring to the boil, skimming off the scum and any impurities as they rise to the top.

5

Tie the herbs together with kitchen string and add to the saucepan. Reduce the heat to low, cover and simmer for at least 3 hours.

6

Remove the fish carcasses with tongs or a slotted spoon and strain the liquid through a sieve into storage containers for the refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

7

The stock can be stored in the refrigerator for up 4 days or frozen for up to 3 months.


Notes

Be sure to skim the scum, but reserve the fat for cooking. Simply let the broth cool in the fridge overnight, and the next day, skim the solidified fat and store in an airtight container to use for cooking fat.

If you’ve got cancer, it is important you read Nora's "Soup's on" blog to understand bone broth and glutamate.

Read More Here

  • standard
  • autoimmune