AIP Friendly Fish Bone Broth
There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this version delivers that in a way that feels almost medicinal in the best possible sense. Mild white fish bones and heads — think halibut, cod, or snapper — form the base, releasing collagen and minerals into the liquid as they gently simmer with carrots, celery, leek, onion, and garlic. A splash of apple cider vinegar gets added right at the start, soaking with the bones for a full 30 minutes before any heat is applied, which helps coax even more minerals out of the bones and into your broth. Fresh ginger, turmeric, thyme, parsley, and bay leaves round out the flavor without any ingredients that conflict with autoimmune-focused eating — every single component here is clean and on-protocol. The key to a beautiful, clear result is patience: a low, barely-bubbling simmer for 45 to 60 minutes keeps the broth golden and delicate rather than cloudy or bitter. Once strained, it's silky and deeply savory on its own, but it also works beautifully as a base for soups or as a warm, restorative cup between meals. This recipe makes 6 servings and keeps in the fridge for up to four days or the freezer for up to three months, so batch cooking is absolutely worth it.
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Learn more →Ingredients
6 servings
- 2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
- 2 tbsp apple cider vinegar
- 10 cups cold water
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 4 cloves garlic, smashed
- 1 leek, white and light green parts only, roughly chopped and rinsed
- 1 tsp fresh ginger, peeled and sliced
- ½ tsp ground turmeric
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 tsp fine sea salt, plus more to taste
Instructions
- 1
Place the fish bones and heads in the stockpot and cover with the cold water. Add the apple cider vinegar and let the bones soak for 30 minutes — this helps draw minerals into the broth.
- 2
Set the pot over medium heat and bring to a gentle simmer, skimming off any gray foam that rises to the surface during the first 10–15 minutes, until the liquid runs mostly clear.
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