Pescatarian Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

Rich, golden, and deeply nourishing, this fish bone broth is the kind of kitchen project that rewards patience with something truly special. Mild white fish bones — think halibut, cod, or snapper — form the base, and a splash of apple cider vinegar draws out minerals during a 30-minute soak before the pot even hits the stove. Aromatics like leek, fresh ginger, turmeric, and a bundle of thyme and parsley layer in warmth and color without overpowering the delicate seafood flavor underneath. The key is keeping things at a gentle, barely-bubbling simmer — a hard boil will cloud the broth and turn it bitter, so low and slow is the move here. After straining, you're left with a clear, savory liquid that works beautifully as a sipping broth, a base for seafood soups, or a flavor-packed substitute anywhere you'd reach for chicken or vegetable stock. It stores in the fridge for up to four days or freezes for up to three months, making it a smart batch-cooking staple for anyone building meals around fish and seafood. Homemade broth this clean and intentional is genuinely hard to find on a store shelf — this is the real thing.

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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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