Fish bones, octopus bone, fish heads ( I used a snapper head) - make sure still non mercury fish and ideally sustainable fish. Cut it up into pieces.
3 stalks and leaves of celery
5 green ends of spring onion. If you are ok with fructose add 2 normal onions
2 tablespoons of oil
1 cup of water
1/4 teaspoon of pepper
one bay leaf
In saying this various veggies could be used for this and even the skin of the vegetable
Warm water to cover the fish well
Parsley - 3 tablespoons finely chopped
Himalayan salt to taste
1. Heat up big saucepan of water and bring to boil and leave to cool whilst you start other directions
2. Cut up the veggies into chunks about 4cm size cubes or lengths.
3. Lightly cook but not burn the veggies, pepper and bay leaf in a saucepan with olive oil for about 5 minutes. Do not let them go brown.
4. Add the fish bones and fish head. Pour the one cup of water onto fish and add lid so the fish sweat. Keep on simmer to sweat for 10 minutes.
5. Top it with warm but not hot water from saucepan til the fish are clearly covered.
6.. Bring to the just under a boil then simmer without lid for 30 minutes. Do not over cook fish bone broth!!
7. Remove any floating froth on top. Remove any large pieces of fish or fish heads. The protein from the fish meat and the collagen from the fish bones will have seeped into the broth. So nutritious.
7. Strain the mix thru a strainer .Then strain liquid again but this time thru a muslin fabric to remove any fine bones that remain.
8. Serve with parsley on top and add salt to flavour.
NOTE: This is used more in fasting, for bone health, collagen and medicinally as apposed for taste. I like how it makes me feel but it is certainly not for everyone. It can be kept in the fridge for a few days. It will often go jelly like and this is a good thing as it shows the collagen is in it.
I have not included one tablespoon of white vinegar in this. Some people believe this helps the collagen come out.
You can also include things like ginger, turmeric, parsley to create different flavour.