“Fish broth will cure anything.” South American Proverb
One of my favorite healing foods is fish broth. You see the benefits of beef bone broth everywhere, but what about fish broth?
The popularity problem might be because it makes our weak American stomachs turn at the thought of throwing a fish head (or 2) into your broth pot. I admit, the first time I cooked my own fish broth, I was skeptical if I could stomach the stuff.
But after straining everything off, It had the most beautiful slightly golden hue, and tasted heavenly…not fishy at all!
Most cultures wouldn’t think of making fish broth without fish heads, they would probably think of it as dishwater, not broth, and tucked inside those creepy skulls are super healthy things like cartilage, fat, and connective tissue!!! So try to get over the creepiness of those heads bobbling in your stew, and the meat that comes off of those things are a delicacy. So eat it!
I love to add fish stock to any seafood dish that needs extra liquids. Pesto and Wine Braised Mussels, Curried Coconut Shrimp Bisque, Thai Green Curry with White Fish and Cauliflower “Rice” , and homemade Thai-Inspired Fish Soups.
From Sally Fallon’s Nourishing Traditions.
- Fish stock, made from the carcasses and heads of fish, is especially rich in minerals including all-important iodine. Even more important, stock made from the heads, and therefore the thyroid glands of the fish, supplies thyroid hormone and other substances that nourish the thyroid gland….
- According to some researchers, at least 40% of all Americans suffer from a deficiency of the thyroid gland with its accompanying symptoms of fatigue, weight gain, frequent colds and flu, inability to concentrate, depression and a host of more serious complications like heart disease and cancer. We would do well to imitate Mediterranean and Asian regions by including fish broth in the diet as often as possible.
- 2 lbs fish bones, or shells
- 2 fish heads, trimmed of the scales which make the stock bitter
- 1 thumb sized knob fresh ginger
- 4 cloves of garlic
- 2 onions, quartered
- water to cover everything by 3 inches
- Bring water to a boil on high heat, then turn heat to medium low.
- Simmer for a minimum of four hours, but as much as eight hours if you have time.
- * Quick fish stock- If you have a pressure cooker, put everything in the pot and and pressure cook according to manufacturers instructions for 1 hour.
eat. love. nourish.