Paraben 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 broth made entirely from scratch, and this fish bone broth delivers that in the most wholesome way possible. Mild white fish bones and heads form the base, while a generous lineup of fresh vegetables — carrots, celery, leek, onion, and garlic — build a clean, golden depth of flavor that store-bought versions simply cannot match. A splash of apple cider vinegar draws minerals from the bones during a 30-minute soak before the pot even hits the heat, making every cup genuinely good for you. Ground turmeric and fresh ginger add a subtle warmth without overwhelming the delicate fish flavor, and the slow, gentle simmer keeps everything clear and bright rather than murky or bitter. For anyone navigating preservative sensitivities, cooking from whole, unprocessed ingredients like these means you know exactly what is going into your body — no hidden additives, no synthetic stabilizers, just real food. The finished broth is silky, aromatic, and endlessly versatile as a sipping broth, a soup base, or a cooking liquid for grains and sauces. Make a big batch, freeze it in portions, and you will always have something clean and comforting within reach.

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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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