Xanthan Gum 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 wholesome way possible. Mild white fish bones and heads form the base, and a splash of apple cider vinegar draws out minerals during a 30-minute soak before the pot even hits the heat. From there, aromatics like leek, garlic, fresh ginger, and a touch of turmeric build layers of flavor that feel both restorative and genuinely delicious. The key is a low, patient simmer — never a rolling boil — which keeps the broth clear, clean-tasting, and silky without any additives or thickeners whatsoever. That means no xanthan gum, no starches, no stabilizers of any kind; just bones, vegetables, herbs, and water doing exactly what they've always done. It strains beautifully through a fine-mesh sieve and is ready to sip straight from a mug, use as a cooking liquid, or freeze in batches for whenever you need a clean, mineral-rich foundation. If you've been hunting for a broth you can trust completely, this is it.

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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.

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