Fish broths are incredibly rich in minerals and trace elements such as iodine, which is vital for thyroid function. Wonderful for autoimmune and leaky gut conditions, this broth is super-tasty on its own and makes a comforting addition to soups and stews.
Makes: 1L
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Servings
1L
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil or coconut oil
- 2 onions, cut into wedges
- 2 leeks, including green bits, washed well & roughly chopped
- 4 celery stalks, sliced
- 2 carrots, roughly chopped
- 1 large fennel bulb, roughly chopped
- 4 garlic cloves, crushed
- Filtered water, to cover
- 3 fish carcasses, from non-oily fish such as barramundi, snapper or kingfish
- 4–5 thyme sprigs
- 2 bay leaves
- Small bunch flat-leaf parsley, about 55g
- 1 tsp whole black peppercorns
- ⅓ cup apple-cider vinegar
Method
- Warm oil in large flameproof casserole dish over medium heat.
- Add vegetables and garlic, tossing to coat, then cover with filtered water.
- Bring to boil, then reduce heat to lowest possible searing and simmer for 30 mins, checking from time to time and adding a little more filtered water if necessary.
- Add fish bones and bring to boil, then turn heat down and skim off any foam that collects on top.
- Add herbs, peppercorns and vinegar. Cover and simmer over very low heat for another 1–2 hours.
- Leave to cool slightly, then strain broth into airtight containers.
- It will keep in the fridge for up to 4 days, or in the freezer for up to 3 months.
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