(Total Time: 25 MIN| Serves: 6)
2 lbs halibut bones, cleaned
¼ cup apple cider vinegar
2 celery stalks, chopped
2 small onions, sliced
2 tsp sea salt
2 fresh thyme sprigs
1 fresh rosemary sprig
Place the bones in the pot and pour in one cup of water and apple cider vinegar. Sprinkle with one teaspoon of salt and press the ‘’Saute’’ button. Bring it to a boil and gently simmer for 10-15 minutes. Make sure to skim of the foam that might appear on top.
Now press the ‘’Cancel’’ button and add the remaining ingredients. Pour in 7 cups of water and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 12 minutes on high pressure.
When done, release the pressure naturally and open the lid. Chill for a while and strain the stock.
Optionally, sprinkle with some white pepper and refrigerate.
Per Serving (Calories 43 | Total Fats: 1.9g | Net Carbs: 0.3g | Protein: 5.3g |Fiber: 0.1g)