Recipe type: Soup Stock
  • (As the vegetables are used with skin, organic produce is recommended)
  • 2-4 whole carcasses of non-oily fish (heads incl.) – the saturated fats in oil fish can become rancid during cooking
  • 2 onions, scrubbed but with skin, cubed
  • 4-5 garlic cloves, scrubbed but with skin, slightly crushed
  • 2-3 carrots, scrubbed, unpeeled, sliced in ½ inch rounds
  • 3-4 large stalks of celery, leaves included
  • bunch of parsley, whole
  • 2 yams or sweet potatoes, scrubbed but with skin, cubed
  • 3-4 red potatoes, scrubbed but with skin, cubed
  • 2” piece of fresh ginger, cut into thick slices
  • 2” piece of Kombu (also known as Kelp) seaweed
  • 3-4 bay leaves
  • 6-9 whole peppercorns
  • 4-6 juniper berries
  • ¼ cup vinegar
  1. In a large stock pot melt either butter or ghee, add vegetables (except parsley) and simmer gently for 10-15 minutes.
  2. Add fish carcasses, vinegar, whole spices, kombu and water until all ingredients are covered. Bring to a boil and skim off any scum that rises to the top.
  3. Add parsley, and simmer on low heat for a minimum of 3-4 hours.
  4. Add water in between if the levels drops and the contents start peeking out. When done, remove all contents with a slotted spoon, strain liquid into a bowl and refrigerate.
  5. When chilled, remove congealed fat, then transfer to freezer for long term storage (filling glass mason jars ¾ full), or use as a base for a soup immediately.
Recipe by Kirstin's Cancer Care at