A few days ago I decided to try and make sole fish stock as described in page 119 of Sally Fallon’s book: Nourishing Traditions. This is a hands on application of Dr. Weston A Price’s teachings. The reason I’m getting into the cooked recipes in this book is because I observed that it may take more time for me to overcome the resistance of my wife to more raw animal foods and that my children are also influenced by my wife and the maids around them. So I will have to learn to feed them much better cooked food while still hammering on more raw food.
“…meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium into the broth.”
“Raw food compounds are colloidal and tend to be hydrophilic, meaning they attract liquids. Thus, when we eat a salad or some other raw food, the hydrophilic colloids attract digestive juices for rapid and effective digestion. Colloids that have been heated are generally hydrophobic – they repel liquids, making foods harder to digest. However, the proteinaceous gelatin in meat broths has the unusual property by which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of cooked food particles.”
In my fish stock I bought 1 whole kilo of sole and added all the materials required: butter, onions, carrot, thyme, parsley, bay leaf, my white wine was yacon wine, organic coconut vineger, and filtered water. We let the stock simmer for 4 hours.
And upon refrigeration, yes! My stock turned gelatinous – meaning we did a good job! Hooray, now my cook knows how to do this. Next time we will try beef… but that takes a long time… 12 hours.
Here is a picture of my gelatinous fish stock:
