Nutmeg 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 slow-simmered 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 mineral-rich base, while a splash of apple cider vinegar draws out even more goodness during a 30-minute soak before the heat ever comes on. The aromatics — leek, garlic, fresh ginger, turmeric, thyme, and parsley — build a broth that smells incredible and tastes clean and complex without relying on any warming spices that might cause concern. Many store-bought broths and seasoning blends sneak in spices that aren't always clearly labeled, so making your own gives you complete control over every single ingredient. The key technique here is patience: a gentle, barely-bubbling simmer keeps the liquid golden and clear rather than cloudy or bitter, which makes a real difference in the final result. Once strained, you have a versatile, deeply flavored broth ready to sip on its own, use as a soup base, or freeze in portions for whenever you need it.

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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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