Fish Broth

and super-fast, natural collagen

I love the chest-warming, nostril-filling brilliance of broth. It feels instantly grounding, yet simultaneously uplifting.

Lately, I’ve been making a collagen-rich broth with the carcass of a John Dory from my local fishmonger.

I tend to ask him what types of fish frames he’s chucking, and simply use what he kindly offers. It certainly beats shelling out €50 on organic collagen powder. And, as you’ve probably guessed by now, I rarely eat meat or fish, so utilising bones that are destined for the bin feels like I’m honouring the animal’s life, celebrating every part. So much gratitude.

I know quite a few vegetarians who share this view. It may indeed be the emergence of a New Vegetarian. I think it’s becoming more accepted because broth-making does not directly increase the demand for fish or meat. It’s harnessing the zero waste ethos in a mindless industry. What do you think?

I’d love to know your thoughts on this. I find it philosophically fascinating. (Other deep questions my son asked while exploring vegetarianism … Are we still vegetarian if we feed our pet lots of meat? If meat is being thrown in the bin, are we still vegetarian saving it from the bin? Why, or why not?)

Back to broth.

Fish bones contain a juggernaut of healthful minerals, amino acids and chondroitin, now sold as expensive supplements for joint pain and sports injuries. This recipe is far tastier and cheaper (practically free!) than necking collagen supplements.