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.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Dinner, Fish
Cuisine: Paleo, Seafood
Keyword: Fish Head Stock, Healthy Fish Broth, Nutrient-Rich Broth, Paleo Fish Stock
Servings: 4
Calories: 50kcal
Cost: $10
Large pan
Strainer
Airtight containers
- 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
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.