Lupin Free Fish Bone Broth

There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish version delivers a golden, mineral-rich liquid that feels like a reset button for your body. Mild white fish bones and heads — think halibut, cod, or snapper — form the base, while a generous lineup of aromatics like leek, fresh ginger, turmeric, and thyme layers in warmth and depth without overwhelming the delicate flavor. The apple cider vinegar soak before heating is a quiet but important step, coaxing minerals out of the bones and into the broth where they actually do you some good. Keeping the simmer low and gentle is the real secret here — a hard boil will cloud the liquid and turn it bitter, so patience pays off in a beautifully clear, clean-tasting result. For anyone navigating a diet that rules out lupin and many of the legume-adjacent flours and additives that sneak into packaged broths and soups, making your own from these straightforward whole-food ingredients is the most reliable route. Once strained, the broth is endlessly versatile — sip it straight, use it as a base for soups, or swap it in anywhere a light stock is called for. It keeps in the fridge for up to four days or the freezer for up to three months, so a single batch goes a long way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →