Fish Stock

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This recipe is from Sally Fallon Morell’s Nourishing Traditions page 119 and the introduction is from page 117: There is a traditional belief that fish head broth contributes to virility. Fish stock, made from the carcasses and heads of fish, is especially rich in the 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. Four thousand years ago, Chinese doctors rejuvenated aging patients with a soup made from the thyroid glands of animals. According to ancient texts, this treatment helped patients feel younger, gave them more energy and often restored mental abilities. During the reign of Queen Victoria, prominent London physicians prescribed special raw thyroid sandwiches to failing patients. Very few of us could eat such fare with relish, but soups and sauces made from fish broth are absolutely delicious—a remedy that no convalescent could refuse. According to some researchers, at least 40 percent 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 our brothers from the Mediterranean and Asian regions by including fish broth in the diet as often as possible.

Ingredients

• 3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
• 2 tablespoons butter
• 2 onions, coarsely chopped
• 1 carrot, coarsely chopped
• several sprigs fresh thyme
• several sprigs parsley
• 1 bay leaf
• ½ cup dry white wine or vermouth ¼ cup vinegar
• about 3 quarts cold filtered water
  

Instructions

1. Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process. Fish collagen melts quickly so you don’t need to cook the stock very long.
2. Melt butter in a large stainless steel pot.
3. Add the vegetables and cook very gently, about ½ hour, until they are soft.
4. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water.
5. Add vinegar.
6. Bring to a boil and skim off the scum and impurities as they rise to the top.
7. Tie herbs together and add to the pot. Reduce heat, cover and simmer for about 1 hour.
8. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.
9. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

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