Honey 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 slow-simmered broth made entirely from scratch, and this fish bone broth delivers that in the most satisfying way. Mild white fish bones and heads form the base, releasing collagen and minerals into the liquid — especially with the help of a short apple cider vinegar soak before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the broth a warmth and depth that goes well beyond what you'd expect from something so light and clear. The key is patience: a gentle, barely-bubbling simmer for up to an hour keeps the broth golden and clean-tasting rather than cloudy or bitter. Many store-bought broths and bouillons sneak in sweeteners that can be tricky to spot on labels, so making your own means you know exactly what's in the pot. Once strained, this broth is endlessly versatile — sip it straight, use it as a base for soups, or add it anywhere you'd reach for stock. It keeps in the fridge for four days or the freezer for three months, so a single batch goes a long way.

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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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