Yeast 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 — think halibut, cod, or snapper — form the base, while a generous lineup of vegetables and aromatics like leek, ginger, turmeric, and fresh herbs build a broth that is clean, golden, and quietly complex. A splash of apple cider vinegar is added during the initial soak, a smart step that helps draw minerals out of the bones before the heat even turns on. Because every single ingredient here is whole and unprocessed, there is no need to scan labels for hidden fermented additives or worry about yeast sneaking in through packaged stocks or bouillon cubes. The technique is gentle by design — a low, barely-bubbling simmer keeps the broth clear and mellow rather than cloudy or bitter. Once strained, it is ready to sip straight from a mug, use as a base for soups, or freeze in portions for whenever you need it. It is the kind of recipe that rewards patience with something that genuinely tastes like it is doing you good.

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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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