Fish broth

This should really be called collagen broth, it’s so gelatinous!

I mean – just look!

We used to say that a builder’s brew was when the tea was strong enough to stand your spoon up in it.  This home-made fish broth is so full of goodness that it can actually sit on the spoon!

It’s a sign of the many great nutrients, for example calcium, sulphur, magnesium, iodine and – of course – collagen.

The first thing you need to do is find a friendly fishmonger who is happy to save scraps for you.  Fish waste is an underrated resource that is just crying out to be used as a functional food. Or should that be nutraceutical? Either way, it’s a crime to throw it away.

Fishman’s favourite broth

Ingredients

500 g fish waste (bones, skins and heads)
1 tsp apple cider vinegar
2.5 litres water
2 teaspoons rosemary
2 teaspoons thyme
Sweet potato approximately 350 g, unpeeled, sliced
Two celery sticks, halved (130 g)
Three medium carrots (170 g)

Method:

Place the fish waste and other ingredients in a large pan and bring slowly to the boil.

Reduce heat and allow to simmer on a low heat, covered, for approximately 90 minutes. Allow to cool slightly before removing vegetables and straining the broth. I take the precaution of straining for a second time through a piece of cheesecloth, just to make sure there are no tiny bones that could cause problems. It’s quick and easy and – I think – worth the effort!

The broth can be used to make toppings or purées. If you are not using immediately, it can be decanted into containers and frozen. It freezes well.

Tip:

Don’t chop the vegetables: medium-sized carrots can be used whole and celery sticks can be halved. This makes them easy to remove for use as treats after cooking. The sweet potato only needs to be washed and sliced thickly. This allows any water-soluble nutrients in the skin to leach into the broth – no waste – and makes the skin really easy to remove after cooking.

Important Considerations:

• Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
• If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
• Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
• Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
• I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
• Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
• I am not a professional nutritionist. I am sharing recipes that I have created and tested in my kitchen and that have been tasted and approved by our doggy friends.