Perfect for the winter months, stock or broth is a healing mineral-rich infusion made by simmering the bones of healthy animals for a period of time to extract the minerals within. These minerals are known to boost the immune system, heal the gut, improve digestion and increase vitality.
Fish broth is particularly cheap to make,very healing and hugely delicious. This of course comes back to the quality of the product so choose the freshest you can get your hands on.
Here is my recipe. You will need a large stock pot to cook the broth in, and a strainer.
INGREDIENTS AND INSTRUCTIONS
2 litres of fresh filtered water
1 large fish head and frame
1 each - onion, carrot and parsnip
1 small fennel
2 stalks of celery
1T himalayan/sea salt (I use this)
6 whole black peppercorns
2 cloves garlic
2T each: parsley and dill stalks
Place water and fish heads/bones in your stock pot.
Bring to a boil and skim off any foam and impurities that rise to the surface.
Reduce heat to a simmer for 2 hours for fish (other animal bones go for longer).
Taste as you go and adjust seasonings as necessary.
For the last 10 minutes, I the garlic and herbs.
Cool and then strain into containers for refrigeration.
If you do make these, please share on Facebook or Instagram and tag me in with @raisedonrealfood or #raisedonrealfood. You may also love my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours!
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