BHA & BHT 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 wholesome way possible. Every ingredient here is whole and unprocessed — fresh fish bones, garden vegetables, aromatic herbs, and a splash of apple cider vinegar that gently coaxes minerals out of the bones during a 30-minute soak before the heat even comes on. For anyone avoiding synthetic preservatives like BHA and BHT, packaged broths and stocks can be a minefield of hidden additives, making a homemade version like this one genuinely invaluable. The addition of turmeric and fresh ginger gives the finished liquid a subtle warmth and golden hue, while leek, garlic, thyme, and parsley layer in a savory depth that tastes far more complex than the simple ingredient list suggests. The key to a clear, clean-tasting result is patience — a low, gentle simmer and careful skimming in the early stages keeps the broth bright and never bitter. Once strained, you have a silky, mineral-rich liquid that works beautifully as a sipping broth, a base for soups, or a flavor-boosting swap anywhere stock is called for. It stores well in the fridge or freezer, so making a full batch means you always have something pure and preservative-free ready to go.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
Kroger Farm Raised Tilapia Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz waterfront BISTRO Tilapia Fillets Bonesless & Skinless - 32 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!