
There is something deeply nourishing about a broth made entirely from scratch, and this fish bone broth delivers that in the most wholesome way possible. Mild white fish bones and heads ā think halibut, cod, or snapper ā form the base, while a generous lineup of vegetables and aromatics like leek, ginger, turmeric, and fresh herbs build layers of clean, savory flavor. A soak in apple cider vinegar before the heat even goes on helps draw minerals from the bones, so every cup is as nutrient-dense as it is delicious. The key to a clear, silky result is patience ā a low, gentle simmer rather than a rolling boil keeps the broth bright and smooth instead of cloudy or bitter. Every single ingredient here is compliant with the rules of the program, with no sneaky additives, sweeteners, or off-limits thickeners to worry about. It works beautifully as a warming sipping broth, a base for soups and stews, or a flavorful liquid for braising vegetables. Make a big batch, freeze it in portions, and you'll have a clean, deeply satisfying staple ready to pull from whenever you need it.
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Learn more ā6 servings














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.
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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