MSG 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 broth made entirely from scratch, and this fish bone broth delivers that in the most wholesome way possible. Store-bought broths and bouillons are notorious for sneaking in glutamates and flavor enhancers, so making your own is the only way to be truly certain of what's in your bowl. Starting with mild white fish bones — halibut, cod, or snapper all work beautifully — the recipe builds its depth the old-fashioned way: a long, gentle simmer with carrots, celery, leek, onion, and garlic doing all the heavy lifting. A splash of apple cider vinegar soaks into the bones before the heat even turns on, coaxing out minerals and giving the finished broth a subtle complexity you just can't fake. Fresh thyme, parsley, bay leaves, ginger, and a touch of turmeric round everything out with warmth and color, no shortcuts required. The key is keeping the heat low and steady — a hard boil will cloud the liquid and dull the flavor, while a barely-bubbling simmer keeps it golden, clean, and clear. Sip it straight from a mug, use it as a base for soups, or freeze it in portions so you always have something real on hand.

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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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