Caffeine 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 bone broth delivers that in the most wholesome way possible. Mild white fish bones and heads form the base, releasing collagen and minerals into the liquid — especially with the help of a brief apple cider vinegar soak that gently draws out all that goodness before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and turmeric give the broth a subtle warmth and golden color that makes it feel almost medicinal in the best possible sense. Every single ingredient here is naturally free of stimulants, so you can sip a mug of this any time of day without a second thought — morning, evening, or right before bed. The key to keeping it clear and clean-tasting is patience: a low, gentle simmer rather than a rolling boil makes all the difference between a broth that tastes bright and one that turns murky and bitter. Once strained, it's incredibly versatile — use it as a base for soups, risottos, or simply season it and drink it straight. It keeps well in the fridge for several days or stashes beautifully in the freezer, 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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