- 1 tablespoon butter
- 2 onions, chopped
- 1 carrot, chopped
- 2-3 celery, chopped
- 1-2 fish carcasses (including head) of sole, fluke, cod, scrod, or other fish
- 6 quarts cold filtered water
- 1 cup white wine or 2 tbsp. white wine vinegar
- Several sprigs fresh thyme
- Several sprigs parsley
- 2 bay leaves
- Melt butter in a large stainless steel stock pot.
- Add onions and cook 5-7 minutes.
- Add fish carcasses, water, wine and bring to a boil.
- Skim off the scum and impurities that rise to the top.
- Add carrots, celery and herbs to the pot.
- Reduce heat, cover and simmer at least 4 hours (or as long as 12 hours).
- Strain the liquid into storage containers and chill overnight in the refrigerator.
- The following day, skim off congealed fat before freezing.
- Use within 5-7 days or freeze for later use.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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