(If you have a weak stomach, do not read this post.) For our anniversary, Pete got me "Nourishing Traditions", a cookbook which I have wanted for some time, and for which I can't say enough good things about. It is based on the diets of traditional societies which have longevity, and challenges a lot of modern assumptions about nutrition. I can't put it down; I have always been a person who enjoys reading cookbooks, but I put off finishing a Wodehouse novel (Hot Water, which is one of the funniest books I've ever read) for a whole two weeks to read this one!
One of the recipes which caught my eye was for Fish Stock (pg 119), after I read this (pg 117): "Fish stock, made from the carcasses and heads of fish, is especially rich in minerals including all-important iodine. Even more important, stock made from the heads, and therefore the thyroid glands of the fish, supplies thyroid hormone and other substances that nourish the thyroid gland." (My doctor recently told me that my thyroid gland was ok, but not great...hmmm..)
Like most stocks, start by simmering vegetables - I chose carrots, onions, celery, and zucchini - in butter (use organic butter from pasture fed cows if you can afford it - it has more vitamin A and D) for half an hour.