Broth made from fish bones is filled with iodine, our favourite nutrient! This light broth is a great base for Asian soups and curries, or having as a hot healing beverage any time of the day.
If you are on AIP (autoimmune Paleo) then this is a great breakfast option, high in protein, and nutrient dense. Thrown in some shitake mushrooms for extra immune system love.
The key to making a delicious fish broth is to use the bones from non-oily fish. Avoid cooking this in a slow cooker or pressure cooker, though — fish bone broth should be boiled over the stovetop.
Fish Bone Broth
18 cups. Keeps in fridge for 5 days, or freeze for up to 3 months.
- 3 kg fish bones and heads from large non-oily fish such as halibut, cod, sole, rockfish, turbot, or tilapia.
- 2 tbsps. coconut oil
- 2 carrots chopped
- 2 onions chopped
- 2 celery ribs chopped
- filtered water enough to cover
- 1 bay leaf
- 2 tsp peppercorns
- parsley a handful fresh leaves
- 4 stems thyme
- Wash the fish and cut off the gills if present.
- In a large stockpot, melt the coconut oil over medium-low to low heat. Add the carrots, celery, and onion and cook, stirring occasionally, for about 10 minutes. Add the fish and enough water to cover it by 3cm.
- Increase the heat to medium and bring the water to a bare simmer. Use a shallow spoon to carefully skim the film off the top of the broth.
- Add the bay leaf, cloves, peppercorns, and bouquet garni and reduce the heat to low.
- Cook at a very low simmer for about 50 minutes, uncovered or with the lid askew.
- Continue to skim the surface as needed. When the broth is done, remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter before refrigerating.
NUTRITION – per serve
Calories: 183kcal Carbohydrates: 2g Protein: 34g Fat: 5g
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