Polynesian Poaching

2 cans coconut milk (I typically use one full-fat and one “lite” for the best consistency)
2 inches fresh ginger, scrubbed and thinly sliced ~1/8” (no need to peel)
6 cloves garlic, peeled and sliced in half
3 x 1” segment of fresh lemongrass (or 4 drops lemongrass essential oil – as we did on retreat)
Approximately 1.5 lb. cod (or flounder or tilapia or other flaky white fish) – cut into 1”-2” pieces
½ cup naturally-fermented soy sauce, tamari, or coconut aminos
Served on the side: scallions finely sliced and minced cilantro, mixed

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In large saucepan or pot (with lid), heat coconut milk, ginger, garlic, soy sauce, and lemongrass until boiling.
Reduce heat, cover, and allow to simmer for ~15 minutes.
Add fish, cover, and poach until done (typically about 30-45 min. depending on fish density and thickness of pieces); test occasionally to ensure you don’t overcook and make it tough. Fish should be quite tender and flaking (i.e. pieces fall apart with gentle prodding).
Add scallions and cilantro sprinkled on top immediately before serving. Serve with a base of red quinoa and broth (both garlic and ginger are fully-edible; whole lemongrass, however, is not).

Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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