High Fructose Corn Syrup Free Fish Bone Broth
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. Commercial broths and stocks are notorious for sneaking in sweeteners, flavor enhancers, and additives that have no business being in something so simple ā making a homemade version the smartest move for anyone keeping a close eye on what goes into their food. Here, mild white fish bones and heads form the mineral-rich base, while apple cider vinegar does the quiet work of drawing out nutrients during a 30-minute soak before the heat even comes on. Aromatics like leek, garlic, fresh ginger, and turmeric layer in warmth and depth without a single processed ingredient in sight. The key to a clear, clean-tasting result is patience ā a low, gentle simmer for up to an hour keeps the broth from turning cloudy or bitter, and careful skimming in the early stages makes a real difference. Once strained, what you're left with is a silky, golden liquid that works beautifully as a sipping broth, a base for soups, or a flavor-packed cooking liquid for grains and sauces. 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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