Eggless Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

There is something deeply nourishing about a homemade broth that simmers low and slow, filling your kitchen with the kind of aroma that makes everyone wander in to ask what's cooking. This fish bone broth is built on mild white fish bones and heads — halibut, cod, or snapper all work beautifully — and layered with aromatics like leek, fresh ginger, garlic, and a whisper of turmeric that gives the finished liquid a gorgeous golden hue. The apple cider vinegar soak at the start is a quiet but important step, coaxing minerals out of the bones before the heat even comes on. Every ingredient here is straightforward and plant- or fish-based, so there's nothing to swap or second-guess — it's naturally free of eggs without any workarounds needed. Keeping the simmer gentle and steady is the real secret: a hard boil will cloud the broth and dull the flavor, while a patient, barely-bubbling pot produces something clear, clean, and deeply savory. Strain it through a fine-mesh sieve, season to taste, and you have a versatile base ready to sip on its own, use in soups, or freeze in portions for whenever you need it most.

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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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