Paleo Classic Fish Broth
Warm, nourishing, and packed with nutrients, this Paleo Classic Fish Broth is the perfect base for countless recipes or a soothing drink on its own. Made by slow-simmering fish bones, including heads and tails, with vibrant vegetables like carrot, celery, and onion, as well as fresh parsley, garlic, and aromatic spices, this broth is a powerhouse of flavor and health benefits. The addition of apple cider vinegar helps extract essential minerals and collagen from the bones, creating a deeply nourishing, protein-rich broth. Ideal for paleo enthusiasts, this gluten-free, dairy-free recipe is easy to prepare and a fantastic way to enhance gut health and immunity. Sip it warm or use it as a base for soups, sauces, or stews—this versatile broth is a kitchen essential you'll love having on hand.
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Recipe Information
Ingredients
- 2 pounds fish bones and scraps (including heads and tails)
- 10 cups water
- 1 whole lemon (sliced)
- 1 medium carrot (chopped)
- 1 medium celery stalk (chopped)
- 1 medium onion (quartered)
- 4 pieces garlic cloves (crushed)
- 2 leaves bay leaves
- 1 bunch fresh parsley
- 1 teaspoon black peppercorns
- 2 tablespoons apple cider vinegar
- 1 teaspoon Himalayan pink salt
Instructions
Rinse the fish bones and scraps thoroughly under cold running water to remove any blood or excess scales.
Place the cleaned fish bones and scraps in a large stockpot.
Add water, sliced lemon, chopped carrot, chopped celery, quartered onion, and crushed garlic cloves into the pot.
Toss in bay leaves, fresh parsley bunch, and the black peppercorns for added flavor.
Pour in the apple cider vinegar, which helps to extract nutrients from the bones.
Bring the contents of the pot to a gentle boil over medium heat.
Once boiling, reduce the heat to low, and simmer uncovered for 2.5 to 3 hours, skimming off any impurities that float to the surface.
Season with Himalayan pink salt to taste during the final 30 minutes of cooking.
After cooking, strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl; discard the solids.
Let the broth cool to room temperature, then refrigerate. Once cooled, any fat will solidify on the top and can be skimmed off for a clearer broth if desired.
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 11.6 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 2181 mg | 168% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
