Fish stock is credited with being very gentle on the gut lining and is one of the most beneficial for damaged guts. Use fish heads, bones, tails and fins especially with some meat on the bones, like this, if nothing else is available. Put all the fish parts in a pot.

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For three pounds of fish, add one tablespoon of mineral salt and crushed peppercorns. Bay leaves and other sprigs of herbs can be added for flavor. These items need to be added to a cache or removed before eating. 

Cover the fish with filtered water until the fish is just covered.

Bring the pot to a boil. As it begins to boil, a layer of foam will develop on top of the water, this is the bones cleaning themselves.

With a slotted or holey spoon, scoop off the foam and discard. Once the pot is at a full boil, and all the foam is removed, then turn it down to a low simmer. Put the lid on the pot and cook for 30 minutes for small fish, 1 hour for larger fish.

Strain out all the bones, fins, fresh sprigs of herbs and peppercorns. Making Fish Stock with oily fish will smell up the house, still, it’s tasty! If the house does smell from cooking fish, diffusing lemon essential oil removes the smell and freshens the house wonderfully.

Any Stage One vegetable can be added to fish stock, as tolerated. This one contains onion, garlic, carrots, peas, collards and broccoli. 

Fish stock is absolutely delicious. It’s generally easier to digest and provides wonderful nutrients. It’s a family favorite. Adding a cup of pastured butter to the pot while it’s boiling always makes delicious Meat Stock. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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2 Responses to Fish Stock – GAPS Approved Meat Stock

  1. Sanjay says:

    Hello. I’ve been reading that gills should be removed from fish heads. I don’t see any mention of this on GAPS-related recipes, however. Do you know if removing the gills is necessary? I’m using salmon heads. Thanks!

    • Becky Plotner says:

      They can be left on while cooking and strained out when done cooking. This is how they have been traditionally made.

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