Ingredients
3 quarts of filtered water
2 lbs of fish heads and bones (fish heads alone will suffice)*
1/4 cup raw, organic apple cider vinegar
Himalayan or Celtic sea salt to taste
*Do not use oily fish such as salmon for fish stock or you will stink up the whole house! Only use non-oily fish such as sole, turbot, rockfish or, my favorite, snapper. I’ve also used grouper in a pinch, but the stock does not taste nearly as good.
Instructions
Place water and fish heads/bones in a 4 quart stockpot. Stir in vinegar while bringing the water to a gentle boil. As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors. Reduce heat to a simmer for at least 4 hours and no more than 24 hours. Cool and then strain into containers for refrigeration. Freeze what you will not use in one week.
Click here for an article on how to make fast fish stock in minutes from bonito flakes.
Sarah, The Healthy Home Economist
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