Macadamia 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 satisfying way. 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, fresh ginger, turmeric, and a bundle of thyme and parsley layer in warmth and color, turning a humble pot of water into something genuinely restorative. The key to a clear, clean-tasting result is patience ā a gentle simmer rather than a rolling boil keeps the broth bright and never bitter. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-reading anxiety or substitution gymnastics required. Once strained, the broth is silky and golden, ready to sip from a mug, use as a base for soups, or freeze in portions for whenever you need it. It is the kind of foundational recipe that quietly earns a permanent spot in your kitchen rotation.
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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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