Fish, Leek and Fennel Broth https://thesourcebulkfoods.com.au/wp-content/uploads/2019/08/fish.jpg Dinner, Gluten Friendly 2 tbsp organic olive oil, organic raw coconut oil or organic grass-fed ghee  2 onions, cut into wedges  3-4 garlic cloves, crushed  2 leeks, roughly chopped  3 celery stalks, sliced  3 carrots, chopped  1 fennel, roughly chopped  Water, to cover   3 fish carcasses, from fish such as salmon, snapper, kingfish or barramundi  4-5 thyme springs  2 springs rosemary   2 bay leaves  Handful parsley leaves  1 tsp organic whole black peppercorns  fine Celtic sea salt, to taste  ⅓ cup organic apple cider vinegar  (optional) 1/2 cup thickened cream or coconut milk. Try our organic coconut milk powder. (optional) 1-2 fish fillet, cut into pieces, from fish such as salmon, snapper, kingfish or barramundi  Warm oil in slow-cooker over medium heat. Add onions, garlic and leek, tossing to coat. Add all vegetables and cover with water. Bring to boil, then reduce heat to the lowest setting and let simmer for 30 mins.   Add fish carcass and bring to boil. Turn head down and skim off any foam that rises. Add herbs, peppercorns, salt and apple cider vinegar. Cover and simmer for 1-2 hours.   Optional to add pieces of fish fillets and/or thickened creme or coconut milk for a heartier meal. Add 15min before removing off heat. For broth: Leave to cool then straight into glass jars or containers. Keep broth in fridge for up to 4 days or in the freezer for 2-3 months.  For heartier soup: Serve immediately sprinkled with parsley, lemon and bread. PTcooking time 2-3 hrs preparation time 15M
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Fish, Leek and Fennel Broth

slow-cooker recipes fish DOWNLOAD RECIPE

Fish, Leek and Fennel Broth

Feeling that winter chill? Add this delicious Fish, Leek and Fennel Broth to your next meal! Rich with minerals like calcium and magnesium, this broth is tasty on its own or makes a nourishing addition to soups, stews and casseroles.

INGREDIENTS
TIME

cooking time 2-3 hrs preparation time 15 Minutes

SERVES

1L

DIFFICULTY
METHOD

Warm oil in slow-cooker over medium heat. Add onions, garlic and leek, tossing to coat. Add all vegetables and cover with water. Bring to boil, then reduce heat to the lowest setting and let simmer for 30 mins.  

1

Add fish carcass and bring to boil. Turn head down and skim off any foam that rises. Add herbs, peppercorns, salt and apple cider vinegar. Cover and simmer for 1-2 hours.  

2

Optional to add pieces of fish fillets and/or thickened creme or coconut milk for a heartier meal. Add 15min before removing off heat.

3

For broth: Leave to cool then straight into glass jars or containers. Keep broth in fridge for up to 4 days or in the freezer for 2-3 months. 

For heartier soup: Serve immediately sprinkled with parsley, lemon and bread.

4

Dinner

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