BHA & BHT Free 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 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.

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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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