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  • Jefferson Adams
    Jefferson Adams

    Super Gut Healing Fish Broth (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Super Gut Healing Fish Broth (Gluten-Free) - Photo: CC--Mayka
    Caption: Photo: CC--Mayka

    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.

    Celiac.com Sponsor (A12):
    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.

    Ingredients:

    • 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.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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