Fish Stock

I discovered the amazing health benefits of a bowl of homemade fish stock quite by accident. I call it my miracle tonic. After a 21-day health fast, I made up a pot of this and broke my fast with this stock. This is such a nutrient-rich broth, that I have added it to my diet nearly everyday. It is loaded with potassium, calcium, iodine, and lots of other minerals. You can feel the difference after you drink this. I like to add chopped greens and parsley to my broth for an added benefit of minerals and vitamins often missing in our diet.

The root vegetables I cook with the fish heads adds nutrients to the stock.

INGREDIENTS

3-4 fish heads, whatever you can find at your supermarket
1/2 cup of organic vinegar
2-3 potatoes, quartered, unpeeled
1 celery root, and/or a whole head of celery with leaves chopped
2-3 whole carrots, quartered
2 onions, quartered
Beet greens (or any greens) plus stalks, optional
Salt to taste, (Note: I usually add this last as I have to watch my salt intake.)
6-8 peppercorns

TO COOK

Fill the heavy bottom stock pot with fresh water and put in the fish heads. Add the vinegar and let it sit for about 1/2 hour. The vinegar draws out the nutrients from the bones of the fish head. Bring the stock to a boil. Before it boils, you will see the scum rise to the surface (it looks foamy). (This is the impurities of the fish heads that need to be carefully spooned out.) Quickly skim this off and discard. Once the stock begins to boil and you have removed all of the scum, put on very low heat and simmer very very gently for 4 hours at least.

Remove all the veggies and heads and discard. Carefully strain the cooled broth (to get rid of any scales of tiny bones) into a container. Store in the refrigerator and/or freezer in small containers.

TO SERVE

Heat the stock and add preferred vegetables. I like to add chopped cooked greens and chopped parsley.

Drink this to your health!