The fish stock can be stored in the refrigerator up to 4 days or frozen for up to 3 months.
Non-oily fish carcasses (including heads), such as snapper, barramundi, or kingfish, coconut oil, celery sticks, onions, carrot, dry white wine or vermouth, apple cider vinegar, thyme and flat leaf parsley sprigs, dried bay leaf.
What You’ll Need At Home
Nothing. We’ve lovingly spent over 3 hours preparing the stock/broth for you to enjoy.