Artificial Food Coloring Free Fish Bone Broth
There is something deeply nourishing about a broth made entirely from real, whole ingredients ā and this fish bone broth delivers exactly that. Mild white fish bones and heads form the mineral-rich base, while a generous lineup of fresh vegetables, aromatics, and herbs builds a broth that is clean, golden, and genuinely complex in flavor. The splash of apple cider vinegar during the initial soak is a smart move that helps pull nutrients from the bones before the heat even comes on. Ground turmeric gives the finished liquid a warm, earthy depth and a beautiful natural color ā no dyes or additives needed to make it look as good as it tastes. Keeping the simmer low and slow is the real secret here; a gentle bubble keeps the broth clear and prevents any bitterness from creeping in. Because every single ingredient is a whole food you can see and name, there is no guesswork about what ended up in your bowl. Sip it straight, use it as a base for soups, or freeze it in portions so you always have a clean, nourishing stock ready to go.
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Learn more āIngredients
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
- Ā½ 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 ā 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 10ā15 minutes, until the liquid runs mostly clear.
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