I have been food conscious all of my adult life; in the last ten years I became organic food conscious for health reasons; avoiding toxins, hormones and antibiotics. I became vegan for a full year to reconstitute my health; and I am now a Vegetarian-Flexitarian. I make soups out of filter water and organic ingredients; garlic, lemon grass, herbs, tomato paste, ginger, turmeric, onion, and any vegetables I have in my fridge; but I cane across fish heads at the fish market. Price was very reasonable and they had lots of them, so I started that day making fish stock; by the way I only use wild caught fish, even though our oceans might be affected by the nuclear accident in Japan but one can do so much.
Here is a quick fish broth and soup recipe; for a nice easy meal.
This broth cooks in about one hour; once all vegetables are soft and the fish comes apart, it is ready to be passed through a sift to leave only the clear broth; it is then ready to use as a base for soup.
There are many ingredient combinations you can do, depending on either a plan, or whatever vegetables you have in the refrigerator. The flavor of the broth is subtle, not fishy, which makes it very appealing.
I have used kale and potato combined with fresh vegetables; onion, carrots, celery, squash and to this I have added freshly made pasta or spinach gnocchi. every soup I've made with this broth has been stupendous.
Broth ready for soup
Kale, carrots, onion, ginger, gnocchi, fish fillet, salt and pepper to taste.
This version has carrots, scallions, arugula, green lettuce, celery, and tofu.
ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL FROM LIGURIA, ITALY