Frank Kassner of the Ritz Carlton created this Gluten Free Seafood Pho just for LoveSelf. You will never believe how easy it is to make homemade fish stock.
The stock is great for leaky gut challenges and will inspire a happy belly day!
Gluten Free Seafood Pho
2 pounds fish bones (just ask for them at your local seafood counter)
1 stalk lemon grass
½ cup or your favorite sake or white wine (optional)
1 bunch cilantro
½ bunch basil
Pho spice blend*
1 cup bean sprouts
3 cloves garlic
4 shallots
2 oz ginger
1 pint grape tomatoes
1 lime
3 each small chili peppers** (serrano, peter pepper, red jalapeno)
Rice noodles
Seafood of choice i.e mussels, scallops, cod, shrimp, clams, seabass
- Over medium heat, roast the sliced ginger, shallots, chilis and garlic lightly.
- Add the cut up fish bones and the rough chopped lemongrass, sautee lightly.
- You may deglaze with a glass of white or rice wine.
- Add 1 quart of cold water and the pho spice blend. Reduce the heat to low and let come to a simmer.
- After 15 minutes of low simmer, strain liquid through a fine mesh.
- Reserve liquid and throw away bones.
- In a heavy roasting pan sear your seafood over medium heat, add seafood broth, turn heat to low and add halved grape tomatoes and let sit for 5 minutes or until all the seafood is cooked.
- In the meantime, boil rice noodles according to package directions.
- Pour the seafood broth over the noodles, placing the seafood pieces on top.
- Serve with cilantro, basil, lime wedges and bean sprouts. Other optional condiments are hot chili sauce and organic fish sauce.
* Spice Blend: Pho packets can be found at most Asian grocery stories. If you want to make your own spice blend. Combine cinnamon, cloves, fennel, and star anise in a spice grinder and voila! Add cardamom for a slightly citrus note.
