Mushroom Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish bone version delivers that in a way that feels both ancient and surprisingly approachable. Mild white fish bones and heads — think halibut, cod, or snapper — form the base, lending a clean, delicate flavor that is nothing like the heavy, murky stocks you might expect. A splash of apple cider vinegar soaks with the bones before any heat is applied, gently coaxing out minerals and giving the finished broth a subtle depth. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric round everything out with warmth and color, while the low-and-slow simmer keeps the liquid golden and clear rather than cloudy or bitter. For anyone navigating a mushroom-free lifestyle, this recipe is a genuine win — no umami shortcuts, no hidden fungi, just honest ingredients doing all the work. Strain it through a fine-mesh sieve and you have a silky, versatile broth ready to sip straight from a mug, use as a base for soups, or freeze in batches for whenever you need it most.

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 →

Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
Kroger Farm Raised Tilapia Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz waterfront BISTRO Tilapia Fillets Bonesless & Skinless - 32 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!