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How to Make Fish Bone Broth in 45 Minutes
Today, I’m sharing a Fish Bone Broth Recipe that is iodine-rich for good thyroid health and can be ready in 45 minutes!
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Why Make Fish Bone Broth?
Fish Bone Broth is the queen of bone broths because it is not only rich in iodine, it’s rich in collagen too, which supports good gut health.
Fish Bone Broth is so inexpensive to make because you are using fish bones and fish heads that you should be able to buy for less than $2.00 per pound. So this is one bone broth you really should add to your culinary repertoire!
More Bone Broth Videos
In addition to making Fish Bone Broth, be sure to try making chicken, beef, pork, and turkey bone broth too. All are nutritious and are a staple in your traditional foods kitchen.
Instant Pot Bone Broth Recipes
If you have an Instant Pot, try making the following bone broth recipes. I also have a video to show you how to properly clean your Instant Pot after you use it.
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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
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Fish Bone Broth Recipe
Ingredients
- 2 Onions, sliced
- 2 Carrots, chopped
- 2 stalks Celery, chopped
- 1 Bay leaf
- 1 tablespoon Whole black peppercorns
- 5 pounds Fish bones and fish heads
- 1/2 cup White vermouth or other white wine OR 1 tablespoon vinegar diluted in 1/2 cup water
- Hot water enough to cover bones
- 1 tablespoon Ghee or other cooking fat, such as butter, olive oil, or coconut oil
Instructions
- Add ghee to a large stockpot over medium heat. Once melted, add onions, carrots, and celery. Allow to saute for approximately 5 minutes.
- Add fish bones and fish heads on top of vegetables and add white vermouth. Cover stockpot and allow bones to "sweat" for approximately 10 minutes. (See video.)
- Remove lid and add enough hot water to cover bones. Bring the water up to a high simmer and skim any foam that comes up to the top.
- Turn heat to low and allow the bone broth to simmer, uncovered, for 30 minutes.
- After 30 minutes, remove the fish bones, fish heads, and vegetables from the stockpot and then strain the broth and decant into a clean container.
- The broth will stay fresh for 2-3 days in the refrigerator and 2-3 months in the freezer.
Video
Notes
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Favorite Kitchen Supplies
- Favorite Aprons
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- Stainless Steel Strainer
- Fat Separator (Clever kitchen device to help you decant bone broth)
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
