No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Super Gut Healing Fish Broth (Gluten-Free)

Celiac.com 02/24/2015 - I've posted recipes for chicken and beef broth lately, and now it's time for what may be the healthiest of all broths, fish broth.

Naturally gluten-free fish broth offers a delicious way to promote gut health, and recovery from illness.

Ideally, fish broth is made from the bones of sole or turbot. Unfortunately, it's hard to get whole sole fish in America. However, you can make a great broth using any non-oily fish, such as snapper, rock fish, or lingcod. Ask your fish merchant to save the carcasses for you.

Avoid using oily fish such as salmon for making broth, mainly because oily fish will make the broth turn rancid during the long cooking process.

Be sure to use the heads as well as the bodies, as the heads are especially rich in iodine and fat-soluble vitamins. Use the broth any time you make seafood-based stews, soups, or chowders.

Photo: CC--MaykaIngredients:

Ads by Google:

  • 3 or 5 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
  • about 3 quarts cold filtered water
  • 2 or 3 sprigs fresh thyme
  • 2 or 3 sprigs parsley
  • 2 onions, coarsely chopped
  • ¼ cup dry sake, white wine or vermouth
  • ⅓ cup vinegar
  • Sea salt to taste

Directions:
Melt butter in a large stainless steel pot.

Add the vegetables and cook very gently, about 30 minutes, until they are soft.

Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar.

Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot.

Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. I usually cook it for about 12-24 hours.

Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.

Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Hey Guys! So been gluten free for a total of 10 days now, now that I've worked out what is and isn't gluten(Soy sauce got me...lol). My sinuses and ADHD have improved greatly. Constipation is still going strong sadly, and a new array of symptoms came back! Tingling in general, but bur...

At first I thought it would be hard if not impossible to be vegan while also having to abstain from eating gluten due to celiac, but when I looked at online at my options I wasn't worried. If you can't/won't eat grains and legumes though I wouldn't recommend it. Right now my diet consists of ...

Welcome! How old is your son? Has he had follow-up celiac testing to help determine if he might be getting trace gluten contamination? Have other autoimmune disorders been ruled out (inflammatory bowel Disease (IBD: Crohn's or Ulcerative Colitis)? He could develop more than one autoim...

Looks the same unless I make the browser window thinner by about 20%. If I make it 20% thinner the poster identities and new topic button show up.

Hello, my son is a diagnosed celiac, for the past 10 years. It seems that he is extra susceptible to various enteroviruses, or "stomach bugs". He is frequently ill with the standard nausea, vomiting, headache sometimes diarrhea or fever. I have always thought this was linked to the celiac; that...