Wheat 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. Every single ingredient here is naturally free from wheat ā fresh fish bones, garden vegetables, aromatic herbs, and a touch of turmeric and ginger that give the finished liquid a warm, golden glow. The apple cider vinegar soak at the start is a quiet but important step, coaxing minerals out of the bones before the heat even comes on. Keeping the simmer low and gentle is the real secret to a broth that stays clear and clean-tasting rather than murky or bitter. Once strained, you're left with a silky, savory base that works beautifully as a sipping broth, a soup starter, or a cooking liquid for grains and sauces. It stores well in the fridge for several days and freezes like a dream, so a single batch goes a long way.
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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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