Fish is one of those things that you either love or you hate. Some people can’t bear the idea of something with eyes on their plate, but the fact is, if you are fighting leaky gut syndrome, fish is the secret weapon. It is full of omega-3s, and when you combine this with foods like bone broth and vegetables, you’ve got a winning combination. Fish broth is a great way to add fish to your diet.
Many Asian dishes make the most of stock, fish, and vegetables in abundance. So if you haven’t ventured out to a Japanese restaurant, and you fancy making your own fish stock recipe with vegetables, here’s a dish that is great not only for the summer months, but is also a wonderfully warming winter recipe.
Fish Broth With Vegetables
The fundamental process of making this dish is getting the stock right. Depending on your own specific fish tastes you can pick seafood strong or soft in taste to suit your palate. You can add any fish to this dish, such as oysters. You can very easily buy oysters online now, and your local fishmonger should have some in stock.
2 tablespoons of unsalted butter
2 medium onions, thinly sliced
4 stalks celery, thinly sliced
2 medium carrots, thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley
6 to 8 sprigs of fresh thyme
2 tablespoons of black peppercorns
1 large or 2 small fish heads- cod or haddock, or any fish you like
2 1/2 to 3 pounds fish bones from your personal choice, cut into 2-inch pieces
1/4 cup of dry white wine (optional)
2 quarts of boiling water
Sea salt to taste
1. Using a very heavy stock pot, melt the butter. Add in the onions, carrots, celery, parsley, bay leaves, time and peppercorns. Continue to stir until the vegetables soften but don’t lose their color.
2. Put the fish heads on top of the vegetables, and place the fish bones evenly on top of the fish. Add in the wine at this stage, and let the bones sweat between 10 and 15 minutes. When the bones have turned completely white, add the boiling water so that it covers the bones.
3. Stir the mixture and simmer the ingredients for 10 minutes. Make sure the dish is uncovered, and skim off any white foam that comes to the surface.
4. Take the pot off the stove and stir the stock. Leave for another 10 minutes and strain the mixture. Season the mixture with salt and serve with your favorite vegetables. If you’re not using the mixture right away, leave it to chill, and cover it. Once it is cooled off cold you can leave it in the fridge for 3 days or in the freezer for up to 2 months.
The mixture will look gelatinous, and this is where all the goodness comes from. There are variations on fish broth, and bone broth is one that’s very popular right now, where you use bones from animals, but if you’re looking for the omega-3 properties, fish is the best option. Once you got this mixture, you can freeze it and portion it up, using it as a base for soups.