Rice Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

A deeply nourishing, golden broth made from mild white fish bones and heads, this recipe is the kind of thing that makes your whole kitchen smell incredible. The apple cider vinegar soak is a quiet but important step — it helps pull minerals out of the bones before the heat even turns on, giving you a broth that's genuinely rich and restorative rather than just flavored water. Leek, carrot, celery, garlic, and a touch of fresh ginger and turmeric round out the aromatics, building layers of warmth and depth without any heaviness. Keeping the simmer low and slow is the real secret here — a hard boil will cloud the liquid and turn it bitter, so patience pays off in a beautifully clear, clean-tasting result. Since this is built entirely from whole vegetables, fresh herbs, fish bones, and pantry staples, there's nothing hidden to worry about — no grains, no fillers, just pure, clean broth. It's endlessly versatile as a sipping broth, a base for soups and stews, or a flavorful liquid for braising vegetables. Make a big batch, freeze it in portions, and you'll always have something genuinely good 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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