Paleo Classic Fish Broth

Warm, nourishing, and packed with nutrients, this Paleo Classic Fish Broth is a timeless recipe that delivers both flavor and health benefits. Made by simmering fish bones—including heads and tails—alongside fresh veggies like carrots, celery, and onions, this broth is enriched with detoxifying apple cider vinegar and aromatic bay leaves, parsley, and peppercorns. The result is a mineral-rich, collagen-boosting elixir that's perfect for sipping on its own or as a base for soups and stews. With just 15 minutes of prep and a long, gentle simmer extracting all the goodness, this paleo-friendly broth is freezer-friendly and ideal for meal prep. Whether you're following a paleo diet or simply looking for a comforting, nutrient-dense recipe, this fish broth is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 8

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

Directions

Step 1

Rinse the fish bones and scraps thoroughly under cold running water to remove any blood or excess scales.

Step 2

Place the cleaned fish bones and scraps in a large stockpot.

Step 3

Add water, sliced lemon, chopped carrot, chopped celery, quartered onion, and crushed garlic cloves into the pot.

Step 4

Toss in bay leaves, fresh parsley bunch, and the black peppercorns for added flavor.

Step 5

Pour in the apple cider vinegar, which helps to extract nutrients from the bones.

Step 6

Bring the contents of the pot to a gentle boil over medium heat.

Step 7

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.

Step 8

Season with Himalayan pink salt to taste during the final 30 minutes of cooking.

Step 9

After cooking, strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl; discard the solids.

Step 10

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.

Step 11

Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Facts

Serving size	(3747.2g)

Amount per serving	% Daily Value*
Calories	611.9

Total Fat 15.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0g
Cholesterol 272.2mg	0%
Sodium 3084.7mg	0%
Total Carbohydrate 34.9g	0%
Dietary Fiber 9.8g	0%
Total Sugars 11.6g
Protein 87.6g	0%

Vitamin D 453.6IU	0%
Calcium 2180.6mg	0%
Iron 14.0mg	0%
Potassium 2668.3mg	0%

*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.

Source of Calories

Fat: 21.6%

Protein: 56.1%

Carbs: 22.3%