Black Pepper Free Fish Bone Broth
There is something deeply nourishing about a slow-simmered broth made from scratch, and this fish bone broth delivers that in the most elegant, gentle way. Mild white fish bones ā think halibut, cod, or snapper ā form the base, producing a light, clean liquid that's nothing like the heavy, murky stocks you might expect. A 30-minute soak in apple cider vinegar before the heat even turns on helps pull minerals from the bones, making every cup genuinely worth the effort. Aromatics like leek, ginger, garlic, and turmeric give the broth warmth and depth without any heat from peppercorns, which makes this a go-to for anyone who needs to keep their cooking completely free of that particular spice. So many store-bought broths and bouillons sneak in black or white pepper, so building your own from whole, identifiable ingredients is really the only way to be certain. The key to a beautifully clear result is patience ā a low, barely-bubbling simmer and careful skimming early on keep the liquid golden and clean-tasting. Sip it straight from a mug, use it as a base for soups, or freeze it in portions so you always have something wholesome on hand.
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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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