Rejuvenation With Fish Soup Or Stock

fish_carcassesWhen was the last time you prepared a meal with fish stock? Maybe it is totally new to you?

Unfortunately, home-made stocks that provide nourishment and flavour for soups and sauces has disappeared from the table, often replaced by artificial flavour enhancers. It does not cost much to prepare healthy and satisfying meals; however, it does take a little effort and means going back into the kitchen. If that is not your thing, better find someone to do it for you if you wish to enjoy good health in years to come … no joke!

Stock made from fish or meat has incredible health benefits and adds immense flavour to your food.  If you are constantly feeling run down, forever contracting colds or flu and if convalescing, you should make fish broth a priority in your diet.

Fish stock made from the heads and carcasses is rich in minerals, including iodine. Furthermore, fish heads contain the thyroid glands of the fish which supplies thyroid hormone and other substances to nourish the thyroid gland. In Asian and Mediterranean regions, fish broth is part of their stable diet. We would be wise to make it also part of our regime as often as possible as our health and energy levels would improve immensely.

Stock can be prepared in bulk and kept frozen for months. If space is a problem in the freezer, boil it down for several hours until it becomes very concentrated. When using, just add water again.

 

FISH STOCK RECIPE

Ingredients: 

3 carcasses with heads of non-oily fish. Oily fish such as salmon becomes rancid.

 50g butter

1 carrot, chopped

2 sticks of celery, chopped

3 medium onions, chopped

4 large parsley springs

2 sprigs of fresh thyme

2 bay leaves

5 juniper berries

1 cup of white wine

 3 ltr water filtered

 

Method:

Melt butter and sauté vegetables in large stainless steel pot.

Add wine and bring to boil.

Add fish carcasses and heads and cover with the water and bring to boil.

Skim off the scum as it rises to the top. These are impurities to be discarded

Tie up herbs and add to pot.

Reduce heat and simmer for at least 5 hours or even longer – the longer, the better

Remove carcasses and heads with slotted spoon and strain liquid into storage container to chill in refrigerator. Remove fat before freezing or cooking.

 

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