Tree Nut Free Fish Bone Broth
There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish bone broth delivers that in the most elegant, fuss-free way. Mild white fish bones and heads form the base, coaxed into a golden, mineral-rich liquid with the help of apple cider vinegar ā a simple trick that draws out nutrients during the initial soak. Leek, carrot, celery, and onion build a savory backbone, while fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness that make this broth genuinely craveable on its own. The key is patience: a low, gentle simmer keeps the liquid clear and clean-tasting rather than cloudy or bitter. Every single ingredient here is naturally free of tree nuts, so there is no label-scanning or substitution gymnastics required ā just wholesome, real-food cooking. Strain it through a fine-mesh sieve and you have a silky, versatile broth ready to sip straight from a mug, use as a base for soups, or stir into grains for extra depth. It keeps in the fridge for four days or the freezer for three months, making it one of the most practical things you can have on hand.
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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.
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