Now that I have started my journey on a paleo diet lifestyle, I have found that making you own paleo friendly stocks and condiments from scratch is not only extremely more flavourful, as well as healthier and cheaper. When at the meat market or butchers always ask if they have any bones/carcasses like fish, chicken etc…You can also keep the ones from the meats you cook from prior meals and freeze them for when you need to make broths in the future. For fish broth/stock the best fish are mild, non-oily fish like cod, halibut, rock fish, or flounder.Always best to avoid fish like salmon, mackerel, or trout.
2-3 lbs non-oily fish heads and/or bones, gills removed (see note above)
2 tbsp coconut oil
1 onion, sliced
2 carrots, sliced
2 celery stalks, largely sliced
1 handfull dill stems
1 handfull parsley stems
4 bay leaves
1 tsp peppercorns
1 tsp dried tarragon
1/2 cup apple cider vinegar
1/2 cup water
cheesecloth, at least 4 layers
- Prep your fish head(s) by removing the gills with a pair of kitchen shears. The gills will be attached to the head on each end; Discard the gills (they give the broth a bad colour and an off-tasting flavour).
- In a large stockpot, warm oil over medium heat. Add the onion and sautee until softened, 4 minutes. Add the carrots, celery, dill stems, parsley stems, bay leave, peppercorns, and tarragon. Sautee until aromatic, 1 minute.
- While above ingredients are sauteeing, mix together 1/2 cup apple cider vinegar and 1/2 cup water. Add to stockpot; simmer until the liquid has evaporated, about 2 minutes.
- Add the fish head(s) and enough water to cover the fish by 1 inch. Bring to a simmer then reduce heat to low. You want a very low simmer. Only bubble slightly. Simmer for 45 minutes, then strain through four layers of cheesecloth. Divide into jars and use within two weeks, or freeze and use within a few months.
Number of Servings: 12 Cupsby