Gut Friendly 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 low and slow from scratch, and this one delivers on every level. Mild white fish bones — think halibut, cod, or snapper — form the base, and a splash of apple cider vinegar is added during a 30-minute soak to help pull minerals from the bones before the heat even turns on. Aromatics like leek, fresh ginger, and turmeric give the finished liquid a gentle warmth and a golden hue that feels as good as it looks. The key to a clear, clean-tasting result is patience: a soft, barely-bubbling simmer for 45 to 60 minutes rather than a hard boil keeps the broth bright and never bitter. Once strained, you're left with a silky, mineral-rich liquid that's easy on the digestive system and endlessly versatile — sip it from a mug, use it as a base for soups, or cook grains in it for an extra layer of flavor. It keeps in the fridge for up to four days or the freezer for three months, so making a big batch is absolutely worth the effort.

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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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