There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish version delivers that same restorative quality you'd expect from a long-cooked stock — but in a fraction of the time. Mild white fish bones and heads form the base, releasing collagen and minerals into the liquid, especially with the help of a brief apple cider vinegar soak before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the broth a gentle warmth and golden color that makes it feel almost medicinal in the best possible way. The key to keeping it clear and clean-tasting is a patient, low simmer — no aggressive boiling — and a thorough skim during those first few minutes. Every single ingredient here is a whole food, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking in. Strain it through a fine-mesh sieve and what you're left with is a silky, savory liquid that works beautifully as a sipping broth, a soup base, or a flavor-packed substitute anywhere you'd reach for stock.
About FigFig 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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
