Carrageenan 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 satisfying way. Mild white fish bones and heads form the base, coaxed into a golden, mineral-rich liquid with the help of apple cider vinegar, which draws out nutrients during a 30-minute soak before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the broth a warmth and depth that goes well beyond what any store-bought carton can offer — and without the thickeners or stabilizers that often sneak into commercial broths. Many packaged broths and seafood stocks rely on carrageenan as an emulsifier or texture agent, so making your own is the cleanest way to know exactly what you're sipping. The technique here is all about patience and a gentle simmer — keeping the heat low and steady produces a clear, delicate broth rather than a cloudy, bitter one. Once strained, it's ready to sip straight from a mug, use as a base for soups and risottos, or freeze in portions for whenever you need it. It's the kind of foundational recipe that quietly becomes one of the most useful things in your kitchen.

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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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