Cashew 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 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 — a simple trick that draws out nutrients during the initial soak. Aromatics like leek, garlic, fresh ginger, and a touch 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, low simmer — no aggressive boiling, just a gentle bubble for under an hour. Every single ingredient here is whole and straightforward, so there is no guesswork about what went into your pot. Sip it on its own, use it as a base for soups and risottos, or freeze it in portions to have on hand whenever you need a deeply flavorful, homemade stock. Once you have a batch in the fridge, you will wonder how you ever cooked without it.

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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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