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Considering everything I’ve posted so far, fish stock might seem a bit off course. I love vegetarian food, but I still crave meat and seafood dishes from time to time.  For the non-vego’s out there, this recipe will come in handy for the next post!

There is no denying it. Food made from scratch is streets ahead of anything store bought. It’s especially true for stocks. Stock cubes might seem convenient but really they’re just salty and fully of preservatives. Home-made stocks, on the other hand, have beautiful, unique flavours and are full of untold goodness.  Plus, they will save you a penny or ten. Bonus!

The healthy bits… Fish stock is rich in minerals, particularly iodine, and the fat-soluble vitamins A, D, E and K. If fish heads as well as the carcasses are used to make the broth, it can also be a good source of thyroid hormones and other substances that nourish the thyroid gland.* The thyroid gland plays an important role in controlling energy use and output, and regulates the function of many of the body’s systems via the thyroid hormones T3 and T4. Thyroid disorders, either over or under active are now a relatively common condition in our society. Perhaps we should all follow the example of the Japanese and use fish stocks and broths more liberally.

Fish Stock
Barely adapted from French Food Safari.
Makes approximately 10 cups or 2.5L. Will depend on the size of your pot and amount of ingredients

Ingredients
Heads & bones of 2 snapper – see notes
2 leeks – halved lengthways then chopped
1 carrot – sliced
3 celery stalks – sliced
1 onion – diced
1/2 bunch of parsley
3 bay leaves – preferably fresh but dried works to
10 thyme sprigs
1/2 tsp pepper
water – to cover

(Thermomix uses – halve the above quantities)

Method
1. Place all ingredients in a large pot and add water to cover
2. Bring to the boil, reduce to simmer and cook for 20 minutes. Skim off foam every few minutes as needed.
3. Leave to cool for 20 minutes, then strain through a fine sieve. Don’t press or squeeze the mix as this will make the stock cloudy.
4. Store in the fridge for up to 3 days or alternatively freeze for use as needed.

Thermomix Method
1. Place all ingredients in simmering basket, fill mixing bowl to 1.8L mark
2. 30 minutes/varoma/speed 1
3. Let cool for 20 minutes then remove basket.
4. Store in the fridge for up to 3 days or alternatively freeze for use as needed.

Notes
Stocks are adaptable & versatile. Use whatever fish and herbs you have available to you.
Ask your fishmonger to fillet the fish for you, and save the carcass & head for you
Don’t over cook it, as the stock will turn bitter.
I freeze the mixture in 1/2 cup silicon muffin trays for use as needed.

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