Anti Inflammatory Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

There is something deeply nourishing about a broth made low and slow from scratch, and this one is built with intention from the very first step. Mild white fish bones — halibut, cod, or snapper all work beautifully — form a delicate, mineral-rich base that feels lighter than beef or chicken broth but no less satisfying. The real power comes from the supporting cast: fresh ginger and ground turmeric bring two of the most well-regarded anti-inflammatory ingredients into every single sip, while aromatic leek, garlic, and fresh herbs round out the flavor without any processed shortcuts. A splash of apple cider vinegar soaks with the bones before the heat even goes on, drawing out minerals and setting this broth apart from anything you'd find in a carton at the store. The key to a clear, clean result is patience — a gentle simmer rather than a rolling boil keeps the liquid golden and bright rather than cloudy or bitter. Once strained, it's ready to drink straight from a mug, use as a base for soups, or freeze in portions so you always have something healing on hand. This is the kind of recipe that quietly becomes a weekly ritual.

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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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