Fish Stock (not Low Chemical / Failsafe)
Print recipe| Serves | 1 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 10 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Dairy, Egg, Preservatives, Wheat |
| Suitable for | Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet – Very High Chemical |
| Meal type | Ingredient |
| Misc | Freezable, Pre-preparable |
| By author | Lucinda Macdougall |
Mild flavoured fish stock.
Ingredients
- 1 Large carrot (washed and roughly chopped)
- 1 Large onion (peeled and quartered)
- 1 bay leaf
- 1 Small handful peppercorns
- Bones and head of 1 fish
Optional
- Prawn shells
Directions
| 1. | Place all the ingredients in a large saucepan, fill with water and bring to the boil. |
| 2. | Allow to boil for an hour without stirring. Skim off any froth from the top. |
| 3. | Remove from the heat and pour through a strainer. |
Note
Very High Salicylates and Amines, Low Glutamates
This stock could be made using vegetables and herbs that are low to moderate in salicyaltes, such as leek instead of onion and chives instead of the bay leaf and peppercorns. Fish develops amines quite quickly, so if amines are a problem use fresh fish bones.
Prawns are very high in amines and are soaked in sulphites when caught. I have heard of people finding sulphite-free prawns, otherwise leave the prawn shells out.
