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Fish stock for brain health and the collagen doesn’t hurt! Please see the video of this recipe. You will find more information about the benefits in Sally Fallon Morell’s recipe.
Ingredients
- Fish head, carcass
- Filtered water
- 1 onion, sliced
- 3 garlic, chopped
- 2-3” ginger piece, sliced
- ¼ cup apple cider vinegar
Instructions
- Clean the fish carcass well with running water.
- Place into a large stockpot and cover with water.
- Add remaining ingredients.
- Bring to a boil, then immediately turn to an active simmer.
- Allow to simmer for 1 hour, then remove from heat.
- Place a strainer overtop a large bowl and pour the broth into the strainer.
- Use broth for a soup immediately or refrigerate for the next day.
- You can also freeze, once cooled.
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About Gretchen Adler
Gretchen Adler is dedicated to sparking a culinary revival rooted in tradition – motivating people to cook wholesome, made-from-scratch dishes that promote overall health. She is deeply committed to nourishing the health of future generations through food and is well-known for offering uncomplicated yet nourishing meals that the whole family can relish.
You can find many more recipes from Gretchen at gretchy.com/recipes. Follow her on Instagram.
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