Bone broth has had a serious moment in the wellness world, but most of the popular recipes lean heavily on chicken or beef — which means they're off the table if you're avoiding poultry. This version builds its deep, nourishing base entirely from mild white fish bones and heads, delivering all the mineral-rich goodness you're after without a single feather in sight. The apple cider vinegar soak at the start is a quiet but important step, coaxing minerals out of the bones before the heat even turns on. Aromatics like leek, fresh ginger, turmeric, and a bundle of thyme and parsley layer in warmth and color, turning what could be a plain fish stock into something genuinely complex and golden. The key to keeping it clean and clear is patience — a low, barely-bubbling simmer for up to an hour, never a hard boil, so the broth stays bright rather than cloudy or bitter. Once strained, it's silky, savory, and endlessly versatile — sip it from a mug, use it as a base for soups, or stir it into grains for an extra hit of flavor. It keeps in the fridge for four days or the freezer for three months, so a single batch goes a long, satisfying way.
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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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