Walnut Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

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
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!