Peanut 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 homemade broth that simmers low and slow, filling your kitchen with the kind of warmth that store-bought cartons simply cannot replicate. This fish bone broth is built on mild white fish bones and heads — think halibut, cod, or snapper — layered with aromatics like leek, fresh ginger, turmeric, and a bouquet of thyme and parsley for a golden, fragrant result. The apple cider vinegar soak at the start is a quiet but important step, coaxing minerals out of the bones before the heat even turns on. Keeping the simmer gentle and steady is the real secret here — a hard boil will cloud the liquid and turn it bitter, so patience pays off in a broth that is clear, clean, and deeply savory. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there is no label-scanning or cross-contamination anxiety to navigate. Use it as a sipping broth, a base for soups and risottos, or a flavor-packed liquid for cooking grains — it freezes beautifully for up to three months, making it one of the most versatile things you can keep 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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