Recipe: Fish Head Stock
Total time
Author: Suz Crawt
Recipe type: Fish & Seafood
- Carcasses of 4-5 whole non-oily fish
- 2 medium onions, chopped
- 2 carrots, chopped,
- 1 stick of celery, chopped
- A few small bunches of parsley
- A couple of bay leaves
- 3 tablespoons apple cider vinegar
- Put the fish, vegetables and apple cider vinegar in a large pan and cover with water
- Bring the pan to a boil
- Skim off any scum that comes to the surface and add the thyme and bay leaves
- reduce the heat to a simmer and allow to simmer for 4 to 24 hours depending on your schedule
- When finished, strain the mixture and store the liquid in air tight containers, such as jars.
- Label, and store in the fridge or freezer until you need it
Recipe by The Paleo Network at https://paleo.com.au/recipe-fish-head-stock/
3.5.3208