Nightshade Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

A deeply nourishing, golden broth made from mild white fish bones and heads, this recipe is the kind of kitchen project that rewards patience with something genuinely restorative. The apple cider vinegar soak at the start is a quiet but important step — it helps pull minerals from the bones before the pot even hits the heat, giving the finished broth real depth and body. Aromatics like leek, carrot, celery, garlic, and fresh ginger build a savory, fragrant base, while ground turmeric adds a warm, earthy note and a beautiful amber hue without any heat or bitterness. For anyone navigating a nightshade-free lifestyle, bone broth can be a surprisingly tricky staple to source — many commercial versions sneak in tomato paste or paprika-based seasonings. This one keeps every ingredient clean and clearly in view, so there's no guesswork about what's in your cup. The low, gentle simmer is key: keeping the heat steady and patient produces a clear, silky broth rather than a cloudy, bitter one. Ladle it into a mug on its own, use it as a base for soups and sauces, or freeze it in portions so you always have something wholesome 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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