Paleo Fish Bone Broth

There is something deeply nourishing about a slow-simmered broth made entirely from whole, real ingredients — and this fish bone broth delivers exactly that. Mild white fish bones and heads form the mineral-rich base, while apple cider vinegar does the quiet work of drawing those nutrients out during a 30-minute soak before the heat even turns on. Aromatics like leek, fresh ginger, turmeric, and a handful of garden herbs layer in warmth and depth without any grains, legumes, or processed additives getting in the way. The key to a clear, clean-tasting result is patience — a gentle simmer rather than a rolling boil keeps the broth bright and never bitter. Once strained, you're left with a golden, fragrant liquid that works beautifully as a sipping broth, a base for soups, or a cooking liquid for vegetables and seafood. It stores well in the fridge for up to four days or the freezer for up to three months, so a single batch goes a long way toward keeping your kitchen stocked with something genuinely wholesome.

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