Fish stock is the red-headed stepchild of the stock family*.
Unlike it’s more palatable bethren – chicken stock and beef stock – most consider it pretty gross and unappetising.
Which is a crying shame because fish stock happens to be the most nutritious of all the stocks. Great for the thyroid – which in turn means it’s great for your metabolism, skin, hormones and stress levels.
Make sure you include the heads to get the full benefits because that’s where all the good stuff is.
And don’t use oily fish such as salmon – it will make your house smell so foul that they’ll call for an emergency evacuation of everyone within a five block radius.
More resources on fish stock:
*I can make this joke because I am a red-headed stepchild.
Fish stock (makes about 1.5 quarts)
- the bones of 4 whole snapper – spines, heads and tails
- enough filtered water to cover with a few inches to spare
- 4 tbsps white wine vinegar
- 2 white onions, quartered*
- 2 lemons, quartered*
- 2 sprigs fresh thyme*
- 2 cloves garlic*
(NB: the ingredients marked with an asterix are optional. I put them in for a tastier broth but to get the goodness all you really need are the first three)
- Put the fish bits, vinegar, onions, lemon, garlic and thyme in a large pot. Cover with the filtered water. Bring to a boil then reduce the heat to a simmer.
- Simmer for anywhere between six and 24 hours. I usually go about 12-14.
- Strain the stock, store in sterile glass jars and use within a week or freeze.
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