Sesame Free Fish Bone Broth
There is something deeply nourishing about a homemade broth that no carton from the store can quite replicate, and this fish bone broth delivers that in a big way. Mild white fish bones and heads ā think halibut, cod, or snapper ā form the base, while a splash of apple cider vinegar works quietly in the background to help draw minerals out of the bones before the heat even turns on. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the finished liquid a warmth and golden color that feels almost medicinal in the best possible sense. The key to keeping it clear and clean-tasting is patience: a low, gentle simmer rather than a rolling boil makes all the difference between a broth that tastes bright and one that turns bitter and murky. Store-bought broths and bouillons can hide all kinds of unexpected ingredients, so building this from scratch means you know exactly what is in every cup. It keeps in the fridge for up to four days and freezes beautifully, making it a smart batch-cook project for soups, risottos, or simply sipping straight from a mug on a cold afternoon.
About FigFig 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 āIngredients
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
- Ā½ 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 ā 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 10ā15 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!