(Total Time: 2 HOURS 15 MIN| Serves: 6)
1 lb fish bones and heads
1 large onion, sliced
1 small celery stalk, chopped
1 small carrot, sliced
3 tbsp fresh parsley leaves
1 tsp sea salt
½ tsp wite pepper
½ tsp red pepper flakes
Place the bones in the pot and add onions, celery, and carrot. Pour in one cup of water and press the ‘’Saute’’ button.
Bring it to a boil and simmer for 10-12 minutes. Using a large wooden spoon, remove the foam from the top and press the ‘’Cancel’’ button.
Now add the remaining ingredients and pour in 6 cups of water. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Slow Cooker’’ button and set the timer for 2 hours on low pressure.
When done, release the pressure naturally and open the lid. Chill for a while and strain the stock.
Optionally, sprinkle with some dried celery and refrigerate until use.
Per Serving (Calories 38 | Total Fats: 1.3g | Net Carbs: 1.9g | Protein: 3.9g |Fiber: 0.7g)