Whilst home-made bone broth or chicken stock is pretty common place, people still seem to turn their noses up at Fish Stock. This is a huge shame, because it really doesn't get much more nutritious than this. Fish head stock is packed with fat soluble vitamins and crucially the thyroid gland, which gives us the thyroid hormone – hugely significant in our metabolism.
The other great thing about fish head stock? It's full of gelatin too. What more could you want?
Recipe: Fish Head Stock
This Fish Head Stock is a nutrient-rich and flavorful Paleo broth. Packed with fat-soluble vitamins, thyroid hormone, and gelatin, it's an excellent base for soups, stews, or even enjoyed on its own. Perfect for adding nutrition and depth to your meals.
Servings: 4
Calories: 50kcal
Cost: $10
Equipment
- Large pan
- Strainer
- Airtight containers
Ingredients
- 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
Instructions
- Prepare the Ingredients: First, put the fish, vegetables, and apple cider vinegar in a large pan and cover with water.
- Bring to a Boil: Next, bring the pan to a boil. Skim off any scum that comes to the surface and add the parsley and bay leaves.
- Simmer: Then, reduce the heat to a simmer and allow to simmer for 4 to 24 hours, depending on your schedule.
- Strain the Stock: When finished, strain the mixture and store the liquid in airtight containers, such as jars.
- Store: Finally, label and store in the fridge or freezer until you need it.
Fish head stock is great in soup and as a base for many meals – or just keep it simple and heat it up with some veggies and fish, for a quick nutritious dinner.
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