Gluten 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 broth made entirely from scratch, and this fish bone broth delivers that in the most wholesome way possible. Mild white fish bones and heads form the base, while apple cider vinegar does the quiet work of drawing minerals out of the bones during a 30-minute soak before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the finished liquid a gentle warmth and golden hue that feels almost medicinal. Every single ingredient here is naturally free of gluten, so there is no need to scrutinize labels or worry about hidden thickeners the way you might with store-bought broths and stocks. The key to a clear, clean result is patience — a low, barely-bubbling simmer for up to an hour keeps the broth from turning cloudy or bitter, and a final pass through a fine-mesh strainer leaves you with something truly beautiful. Sip it straight from a mug, use it as the base for a delicate soup, or freeze it in portions to have on hand whenever you need a deeply flavored, gut-friendly liquid. Once you taste how light yet complex homemade fish broth can be, the carton versions will never feel like enough.

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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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