Chicken Free Fish Bone Broth
Bone broth has had a serious moment in the wellness world, but most of the popular recipes lean heavily on chicken or beef ā 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 ā 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 ā 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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Learn more āIngredients
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
- Ā½ 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 ā 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 10ā15 minutes, until the liquid runs mostly clear.
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