Fish Stock

Compared to the other stocks, fish stock is easier to make because there is no roasting or long cooking times required. The DHA and EPA make this stock more beneficial than other meat stock. These Omega-3 fatty acids are the most important nutrients for brain function. Fish stock will produce it’s own gelatin and other […]

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Fish Stock
*This fish stock recipe is appropriate for the GAPS Introduction Diet Stage One - onward Things you may need: Wide Mouthed Mason Stock Storage Jars, 6-8L Stainless Steel Cooking Pot, Stainless Steel colander, straining spoon and Cheesecloth.
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Prep Time 30 Minutes
Cook Time 2-4 Hours
Passive Time 30 Minutes
Servings
3 litre pot
Ingredients
Basic Ingredients
Fish Meat and Bone
Prep Time 30 Minutes
Cook Time 2-4 Hours
Passive Time 30 Minutes
Servings
3 litre pot
Ingredients
Basic Ingredients
Fish Meat and Bone
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Rate this recipe!
Instructions
  1. Place the fish bones, heads and fins into a large pot and fill it up with 3 litres of filtered water.
  2. Add the onion and garlic to the pot, along with the bay leaf, black pepper corns and salt.
  3. Add the fennel, parsley and juice from the lemon.
  4. Add the apple cider vinegar and bring to a boil. Skim off any scum that rises to the top. Reduce the heat, cover and simmer for at least 2 - 4 hours.
  5. After cooking for the recommended time above, remove the bones and any meat by straining the stock ingredients through a sieve and discard all the vegetables and bones caught in the sieve.
  6. Strain the remaining stock with a cheesecloth to remove all remaining small bones, pepper corns and any vegetables that were added. Discard any tiny bones, fins, heads and vegetables added.
  7. Store the stock in wide mouthed freezer safe mason jars in the fridge or freezer. The meat stock will keep well in the fridge for at least 7 days or it can be frozen for several months.
Recipe Notes

For Best Storage

Storing your stock properly will be key!  In the fridge it lasts up to 7 days so it is best to purchase freezer safe storage containers to keep you stock on hand.  I recommend purchasing a dozen or more Wide Mouthed Freezer Safe Mason Jars. These will allow you to have stock on hand within minutes because the wide opening allows the stock to slide straight out after running the bottom of the jar under hot tap water for a few minutes to loosen it up.   This can be added directly to the cook pot for use.  If you freeze in other glass jars, the stock will not slide out and you will have to wait for it to defrost.  Other glass jars are not freezer safe and you can easily destroy an entire batch with glass cracking in the freezer or from the change in temperature when running them under hot water to loosen them.  These jars are supplied at our Online GAPS Shop

Fish Stock Selections

  • Fish frames with heads (no fish meat)
  • Skins
  • Fins

Hints & Facts:

  • Add 1/4 a cup of apple cider vinegar to help draw out minerals from the bones and into the stock such as calcium potassium and magnesium. Some people may not be ready to add this during intro.
  • Choose fatty fish like mackerel or salmon. But make sure they are not farmed or preserved in any way.
  • Gelatine as the substance extracted by boiling bones, fins and heads.

Contrary to popular belief meat, fish and organ meats like liver and kidney have the highest contents of vitamins, amino acids nourishing fats, many minerals and other nutrients which we need in order to be adequately nourished.

Clinical Notes:

Low fibre is the aim initially (especially for people who have profuse watery diarhoea), however if you are more prone to constipation, you can add onion, celery and cabbage to the stock for more flavour.

https://shop.gapsaustralia.com.au/freezer-safe-mason-stock-storage-jar-475ml/

Osso Buco

This recipe can be cooked in a slow cooker or in the oven.  I prefer to cook this in a slow cooker but it depends if you wish to brown the meat at the end a little in the oven by removing the lid and turning it up for the last half an hour.  This […]

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Osso Buco
This recipe is stage two appropriate & onward
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Prep Time 15 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
  • 6-8 cuts Beef Osso buco cuts These are cuts of meat with the marrow bone in the centre
  • 2 whole Onions Diced
  • 6 cloves garlic Crushed
  • 1-2 whole Carrots Diced
  • 1-2 whole Zucchini Diced
  • 2-3 whole Tomatoes Diced
  • 2 tbs olive oil
  • 1/4 tsp Thyme Optional
  • 1/4 tsp Oregano Optional
  • 1 inch piece Ginger root Finely grated (weigh the peeled ginger on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 1 inch peice Tumeric root Finely grated (weigh the peeled tumeric on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 2 tbs Tomato paste Organic and sugar free (no additives)
  • 3 Bayleaves
  • 1 cup Meat Stock
  • 3 sprigs Fresh Parsley For garnish
  • 1 Lemon Cut into quarters for serving
Prep Time 15 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
  • 6-8 cuts Beef Osso buco cuts These are cuts of meat with the marrow bone in the centre
  • 2 whole Onions Diced
  • 6 cloves garlic Crushed
  • 1-2 whole Carrots Diced
  • 1-2 whole Zucchini Diced
  • 2-3 whole Tomatoes Diced
  • 2 tbs olive oil
  • 1/4 tsp Thyme Optional
  • 1/4 tsp Oregano Optional
  • 1 inch piece Ginger root Finely grated (weigh the peeled ginger on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 1 inch peice Tumeric root Finely grated (weigh the peeled tumeric on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 2 tbs Tomato paste Organic and sugar free (no additives)
  • 3 Bayleaves
  • 1 cup Meat Stock
  • 3 sprigs Fresh Parsley For garnish
  • 1 Lemon Cut into quarters for serving
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Instructions
  1. Chop onions and crush garlic and combine them with tomatoes, tumeric, ginger, thyme, oregano, olive oil and tomato paste in food processor. Blend mixture until all ingredients are well diced and results in a thick paste.
  2. Place the lemon aside for serving later and add osso buco cuts, in the crock pot or slow cooker and add all other prepared chopped vegetables and ingredients including the bay leaves and cup of meat stock.
  3. Cook slow on low for several hours until the meat begins to fall off the bones. This can be achieved in the oven for 4 hours (covered with lid) on a low heat 160 Degrees Celsius or during the day in a slow cooker for 6 – 8 hours on low.
  4. If you are cooking this recipe in the oven and wish to brown the meat a little and create a more caramelised flavour, you may remove the lid and turn the oven up to 200 Degrees Celsius at the end of the cooking time for the last half an hour.
  5. Serve on some homemade cauliflower mash and or with a slice of lemon on the side.
Recipe Notes

Serve

Serve this healing nutrient dense meal with a warm cup of stock to drink on the side.