Almost all culinary traditions from around the world include
meat or fish stocks.
I normally strain
my meat or fish stock using a fine sieve before adding to my stew, because I don't like seeing bits, pieces and tiny chips of bone in my stew, this is totally optional.
Homemade soup with your homemade
meat or fish stock.
Phase 1 — homemade
meat or fish stock, cooked vegetables (not starchy veggies like potatoes or sweet potatoes), homemade soup with stock and veggies, bone marrow, juice from a vegetable ferment, fermented dairy (whey, sour cream, kefir, yogurt), if tolerated, specific herbal teas
Not exact matches
To make
meat stock, use meaty, bone - in cuts of
meat like whole chickens (read how to make a poached chicken for
meat stock here), chicken thighs, drumsticks, and wings, whole wild - caught
fish, and steaks
or roasts.
Like all my soups (except of course chicken soup, beef borscht,
fish soup etc: Soups that have
meat of
fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any
stock or broth to be delicious.
Ingredients - 12 oz beef eye of round (cheap cut of
meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth
or beef
stock (I used a mix of both)- 1 teaspoon asian
fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster,
or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
Quenelle [kuh - NEHL] are a culinary specialty of Lyon, France: a light, delicate small oval shaped dumpling made of seasoned, minced
or ground
fish or white
meat bound with panada which are gently poached in
stock or water.
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable
or chicken
stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons
fish sauce * 1 egg, well beaten * 8 ounces cooked crab
meat * several green onions, thinly sliced
This includes
meat, dairy, honey and ingredients derived from animals like rennet
or stocks and sauces made with
fish or meat.
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (
or substitute with arrowroot if gluten free) 1 cup
fish stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring fillets (
or equivalent amount of smoked
fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp
meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
about 200 g of left over chicken
meat 1 liter of chicken
stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons
fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles
or other thin rice noodles a large bunch of coriander, chopped
Stocks enrich soups, grains, and bean dishes with focused flavor, can offer up an umami flavor for folks not wanting
meat or fish, and provide a home for, say, that other half of a Hatch chile I didn't need in a recipe, like this soup.
There are a variety of
stocks you can make with herbs, vegetables, chicken, beef,
fish,
or any other
meat you like.
Fish, Meats, Shellfish, Alcoholic beverages, Animal fats, Artificial colorings, Beans and peas: kidney beans, lentils, marrowfat peas, Cheeses with high fat and salt content: Blue, Brie, Cheddar, Muenster, Swiss, Chemical preservatives, Cigars, cigarettes, pipe tobacco, Cocoa, Coffee, Egg whites, Hydrogenated (heat - processed) vegetable oils [i.e. trans - fatty acids], Hydrogenated (heat - processed) vegetable shortening [i.e. trans - fatty acids], Margarine [i.e. trans - fatty acids], Mushrooms, Potatoes, all varieties, Refined, iodized table salt, Stocks or broths made of fish, meat, or shellfish, Refined white sugar and all foods that contain refined white sugar, Teas that contain any amount of caffeine, White flour and all foods that contain white f
Fish,
Meats, Shellfish, Alcoholic beverages, Animal fats, Artificial colorings, Beans and peas: kidney beans, lentils, marrowfat peas, Cheeses with high fat and salt content: Blue, Brie, Cheddar, Muenster, Swiss, Chemical preservatives, Cigars, cigarettes, pipe tobacco, Cocoa, Coffee, Egg whites, Hydrogenated (heat - processed) vegetable oils [i.e. trans - fatty acids], Hydrogenated (heat - processed) vegetable shortening [i.e. trans - fatty acids], Margarine [i.e. trans - fatty acids], Mushrooms, Potatoes, all varieties, Refined, iodized table salt,
Stocks or broths made of
fish, meat, or shellfish, Refined white sugar and all foods that contain refined white sugar, Teas that contain any amount of caffeine, White flour and all foods that contain white f
fish,
meat,
or shellfish, Refined white sugar and all foods that contain refined white sugar, Teas that contain any amount of caffeine, White flour and all foods that contain white flour
• Soup
stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean
meats, prepared baked
or grilled, e.g. poultry,
fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed
or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts
THE WELL
STOCKED FRIDGE AND FREEZER DAIRY: Raw milk, raw cream, raw cheese, crѐme fraiche, yogurt
or kefir
MEAT: Ground pastured beef, liver, chicken, bacon SEAFOOD: Wild - caught
fish VEGETABLES: Fresh, lacto - fermented and some frozen EGGS: From pastured hens BONES: For making broth
• Soup
stock made from vegetables, mushrooms as well as cooling herbs and spices (e.g. Garden Vegetable Soup, p. 150) • Lean cuts of
meat, prepared baked
or grilled, e.g. poultry,
fish, bison, elk, wild game (e.g. Herb Poached Wild Salmon, p. 166) • Leafy greens and other vegetables, steamed
or eaten raw • Whole grains and legumes, prepared as soups and stews with cooling herbs and spices (e.g. Goji Quinoa Pilaf, p. 184) • Raw milk, fresh yogurt, buttermilk (e.g. Khadi, p. 177) • Fresh fruit, with minimal citrus and sour varieties • Cooling fats and oils, such as coconut and ghee • Cooling herbs and spices, e.g. coriander, fennel, turmeric, clove, mint, cumin, licorice • Cane sugar (jaggery, gur) in limited amounts