Pork Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

Bone broth made from fish is one of those deeply nourishing kitchen projects that feels almost meditative once you get into the rhythm of it. Mild white fish bones — think halibut, cod, or snapper — produce a broth that's lighter and more delicate than its beef or chicken counterparts, with a clean, savory depth that works beautifully as a sipping broth or a base for soups, risottos, and sauces. The apple cider vinegar soak at the start is a quiet but important step, helping to pull minerals from the bones before the heat even kicks on. From there, aromatics like leek, fresh ginger, turmeric, and a bundle of thyme and parsley build layers of warmth and color without overwhelming the natural sweetness of the fish. Keeping the simmer low and slow — never a hard boil — is what keeps the broth silky and clear rather than cloudy or bitter. For anyone navigating a pork-free kitchen, this is a genuinely satisfying alternative to store-bought stocks that often rely on mixed animal sources or unclear processing. Batch it on a Sunday, freeze it in portions, and you'll have a clean, flavorful foundation ready to go all week long.

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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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