Barley Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

There is something deeply nourishing about a broth made entirely from scratch, and this fish bone broth delivers that in the most elegant, mineral-rich way. Mild white fish bones — halibut, cod, or snapper all work beautifully — form the base, while apple cider vinegar does the quiet work of drawing nutrients out of the bones during a 30-minute soak before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the finished liquid a warmth and golden hue that feels almost medicinal. The key to keeping it clear and clean-tasting is a low, patient simmer — no aggressive boiling, just a gentle bubble for under an hour. Every single ingredient here is naturally free of grain-based additives, so there is no need to scrutinize labels or worry about hidden thickeners sneaking in. Strain it through a fine-mesh sieve, season to taste, and you have a versatile, deeply savory broth ready to sip straight from a mug, use as a soup base, or freeze in portions for whenever you need it.

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Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
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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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