Free Healthy Recipe - Fish Stock

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Use to make fish soup or a delicious fish casserole. Makes 1.75l.
Can be frozen in batches for up to 6 months.

Ingredients

2 kg fish heads and bones

2 brown onions unpeeled

1 bay leaf

2 unpeeled carrots chopped

1 sprig fresh thyme

2 litres water

3 stalks parsley

2 sticks celery

12 black peppercorns

1 leek sliced

Method

Add water, carrots, onion, celery and fish bones to a large stock pot. Slowly bring to the boil skimming any scum from the surface of the water regularly. Add the herbs and the peppercorns, reduce the heat and simmer gently for 20 minutes.

Strain through a fine sieve lined with damp muslin. Discard all the solids and allow to cool. Refrigerate and remove any set fat from the surface of the liquid.

Makes 8 servings (serve = 1 cup)

Prep Time:	5 mins
Cooking Time:	40 mins
Ready in:	45mins+fridge time
Suitable for:
Soup

Recipe tools:

Print version

Email recipe

More recipes

Nutritional Information - Per Serve
Kj	45 kj
Calories	11 kcal
Fat	0.25 g
Total Carbohydrate	0.25 g
Total Protein	1.5 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.