Walnut Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

There is something deeply nourishing about a broth made entirely from scratch, and this fish bone broth delivers that in the most elegant, unfussy way. Mild white fish bones — think halibut, cod, or snapper — form the base, and a 30-minute soak in apple cider vinegar helps pull 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 depth that goes well beyond what any store-bought carton can offer. The key to a clear, clean-tasting result is patience: a gentle, barely-bubbling simmer for 45 to 60 minutes keeps the broth from turning cloudy or bitter, and careful skimming in the early minutes makes a real difference. Once strained, you're left with a golden, mineral-rich liquid that works beautifully as a sipping broth, a base for soups, or a flavor-building liquid for grains and sauces. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading anxiety — just clean, wholesome cooking from start to finish. Make a big batch, freeze it in portions, and you'll always have something genuinely good 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!