There is something deeply nourishing about a broth made entirely from scratch, and this fish version delivers that in a way that feels both light and restorative. Mild white fish bones and heads form the base, releasing collagen and minerals into the liquid — especially with the help of a 30-minute apple cider vinegar soak that gently pulls goodness from the bones before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and turmeric give the broth a subtle warmth and depth without any ingredients that would raise red flags for those managing yeast overgrowth. The low, slow simmer is key here — keeping the heat gentle preserves clarity and prevents any bitterness, so what you end up with is a clean, golden broth that tastes intentional rather than medicinal. It works beautifully as a sipping broth on its own, as a base for soups, or as a cooking liquid for grains and vegetables throughout the week. Batch cooking this and freezing in portions means you always have a gut-friendly foundation ready to go, which makes staying on track feel far less like a chore.
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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.
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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