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Fish Stock

Fish stock is one of the best, nourishing stocks known to man. It contains thyroid and iodine. Find out why they're important and how to make your own.

Course: Soup
Dietary Need: candida diet, gluten-free
  • 3-4 whole carcasses including heads, of non-oily fish (sole, turbot, rockfish or snapper (around here I find halibut at Whole Foods))
  • 2 tablespoons butter
  • 2 onions coarsely chopped
  • 1 carrot coarsely chopped
  • fresh or dried thyme
  • fresh or dried parsley
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1/4 cup raw apple cider vinegar
  • 3 quarts water
  1. Melt butter

  2. in a large stainless steel pot. Saute vegetables just until they're soft. Add white wine and bring to a boil.
  3. Add the fish carcasses (head and body) and cover with water. Add the vinegar and bring it to a boil. Skim off any scum that rises to the top. Now you can go ahead and add the thyme and parsley to the pot.
  4. Reduce the heat, cover and simmer for at least 4 hours or as long as 24 hours.
  5. Strain the liquid and store in pint-sized jars or containers. Store in fridge or freezer. Be sure to label your stocks as they all look the same. ?
  6. Pick the meat away from the bones (it will just fall off by this time) and refrigerate or freeze it to add to your soup later - or use it as you would canned tuna fish.
Recipe Notes

Nourishing Traditions notes: Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce.

Unfortunately, in America sole arrives at the fish market preboned. But snapper, rockfish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn't charge you for them. Be sure to take the heads as well as the body.

Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.