This fish stock makes a great gut healing broth that is compliant with many diets.
The recipe can be kept simple, prepared with just the fish carcasses and salt, or you can add vegetables and herbs as needed. You can buy the fish whole and simply cut away the meat and reserve for a separate meal.
Ingredients:
Optional: Organic carrots roughly chopped, Organic onion roughly chopped, Organic garlic cloves halved, Organic celery roughly chopped, Fresh herbs such as rosemary and thyme.
Method: Makes 10 cups of stock / Prep Time 15 Minutes – Cook Time 1 hour 40 Minutes
1. Add the fish carcasses to a large stockpot along with any preferred additional vegetables, herbs etc. Add a generous pinch of sea salt.
2. Cover the fish with the filtered water.
3. Bring the water up to a boil. Once boiling, gently skim the foam from the top of the pan and discard.
4. Reduce to a simmer and cover loosely. Continue to simmer for 1 – 1.5 hours.
5. Carefully strain the stock through a very fine mesh sieve, discarding the carcasses, fish heads and any added vegetables. Transfer the stock to appropriate storage containers such as freezer safe mason jars. Allow to cool a little, then refrigerate or freeze as required.
