- 2 fish heads, gills and eyes removed (here is where your friend the fishmonger can be so helpful!)
- 2 liters of water
- 1 stalk of celery
- ½ a yellow onion
- 2 Tbls Malden sea salt
- 1 Tbl of black peppercorns
- 3 crushed cloves
- Trimmings of fresh herbs (keep these in a plastic bag in the freezer): parsley, dill, scallions, tarragon etc.
- 3 egg whites and eggshells
My most Easterly Mate Liam McKenna and I were talking beer and other such things a couple of weeks ago and he mentioned to me an idea he had about making beautiful, delicious and nutritious stock made from local fish heads and other discarded into the ocean (because that’s what you do) parts. For some reason this idea just won’t get out of my noodle so I thought I better do something about it. Fire, Ready, Aim.
Below is a recipe I found looking up “oldest fish stock recipe” or something like that. What caught my eye about this one is that we have all the goodies on the farm to make it (except the fish heads) to do this.
So I am off to Byron Bay to get some heads from Freckles (Dan Hill’s mate) to have a go tonight.
I am a great believer in fresh stock made from natural ingredients, which is far superior than prepared and processed cubes or tinned broths, which introduce too much salt and a chemical taste that has no place in a fresh soup like ukha. Whenever possible, take the time to make fresh stock, and while it isn’t essential to clarify it, nothing looks better than a clear, sparkling broth to showcase the delicately poached fish and the brilliant green garnish.
Fish Stock Update 1.
We did not use the recipe above…went with a slow cooker more simple process/recipe.
Big Thanks to Dan Hill for organising 40 kg of fish frames from Freckle at Byron Fish Market (free)
Really big thanks to Neil Moran for getting stuck into the frames and helping feed the slow cookers
The frames have had a nice 24 hour slow bath with some spices and now it’s time for me to think about the part that I am not the best at. Ask Alison about my stock clean up skills. On the good news from I’ve confirmed that digging a hole is a simple and sound solution. Also good to know going forward if we add getting fish frames to our routine of getting organic green waste for the pigs, chooks and compost.
Fertilise your garden using fish framesJust dig them straight in, my old man has been doing this for years, and there is no smell and his veges are beautiful.The trick is to dig a hole (aboout 30cm deep) in one end of the garden and move the soil to the other end of the garden, then go fishing. Once pannies are sorted and cleaned up chuck the frames in the hole. Dig another hole right beside the first one using the soil to cover the frames in the first hole, and you ready for the next fishing trip. Just keep repeating like that.You dont need to do anymore than that, the worms do all the composting you need. If you want to speed it up then start a worm farm and you’ve got a fertiliser factory in your back yard.The best fertiliser that exists is worm poo.