Cinnamon Free Fish Bone Broth
There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish bone broth delivers that in the most elegant, unfussy way. Mild white fish bones and heads form the base, releasing collagen and minerals into the liquid ā especially with the help of a short apple cider vinegar soak before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and turmeric give the broth a gentle warmth and golden color without leaning on any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, that matters more than it sounds ā warming spice blends and pre-made broths are notorious for hiding it. Here, every single ingredient is visible and intentional, so you know exactly what's going into your bowl. The key to keeping the broth clear and clean-tasting is a patient, low simmer ā no hard boiling, just a quiet bubble for under an hour. Sip it straight, use it as a base for soups, or freeze it in portions so you always have something wholesome on hand.
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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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