Red Meat Allergy Friendly Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

Red Meat Allergy Friendly Fish Bone Broth

Bone broth made from beef or lamb bones is off the table for anyone managing a red meat allergy, but that doesn't mean you have to miss out on the deeply nourishing, mineral-rich results that a long-simmered broth delivers. This version uses mild white fish bones and heads — halibut, cod, or snapper all work beautifully — as the foundation, making it completely safe while still producing a golden, collagen-rich liquid that's genuinely satisfying. A splash of apple cider vinegar soaks with the bones before any heat is applied, a smart step that helps draw minerals out into the broth before the simmer even begins. Aromatics like leek, ginger, turmeric, and fresh thyme layer in warmth and depth, so the finished broth tastes complex rather than flat or fishy. The key to keeping it clear and clean-tasting is patience — a low, gentle simmer for 45 to 60 minutes rather than a rolling boil makes all the difference. Once strained, you're left with a luminous, savory broth that works as a sipping stock, a base for soups, or a flavor-boosting liquid for grains and sauces. Make a batch, freeze it in portions, and you'll always have something wholesome on hand.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
Kroger Farm Raised Tilapia Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz waterfront BISTRO Tilapia Fillets Bonesless & Skinless - 32 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!