Brazil Nut 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 slow-simmered broth made entirely from scratch, and this fish version delivers a golden, mineral-rich liquid that feels almost medicinal in the best possible way. Mild white fish bones and heads — think halibut, cod, or snapper — form the base, and a 30-minute soak in apple cider vinegar before any heat is applied helps coax every last bit of goodness out of the bones. Aromatics like leek, garlic, fresh ginger, and a whisper of turmeric give the broth warmth and depth without overpowering the delicate fish flavor. The key to keeping it clear and clean-tasting is a patient, barely-bubbling simmer — no aggressive boiling — plus a careful skim of foam in the early stages. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-reading anxiety or cross-contamination worry to navigate. Use it as a sipping broth, a base for soups and risottos, or a flavor-packed liquid for cooking grains. It keeps in the fridge for four days and freezes beautifully, making it one of the most practical things you can have on hand.

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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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