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My husband and I went to our local farmer’s market and picked up a fresh fish head for $5. This is great value and the broth you’ll get from it is incredibly gelatinous and gut healing. Wayyyy better quality and value for money then any fish broth you can buy out there! Ask your local fish monger if they have any fish heads for you to take home. It works with any fish – just make sure they are wild caught and not farm raised!

Typically, you should roast the bones first then, stew them up. For me, I kept it easy and used all the bones from raw. The result was spectacular so here is my recipe.

The fish head and bone size and the amount of water needed also depends on the size of what you can find and the size of your pot or pressure cooker… Don’t over think the measurements as long as all the ingredients are in there and you give the broth a long time to simmer, you will reap the benefits.

Keep in mind that for optimum healing results, the broth should simmer for 20 hours or so. Some recipes out there suggests fish broth only takes a few minutes to make which is great to gain flavour, but for a compromised gut, the longer the minerals from the fish are soaked out, the better.

Easy Gut Healing Collagen Fish Broth

Use only wild caught fresh fish heads and fish bones. Keep all eyes, gills, organs that are on the fish as is - it adds more flavour and nutrition to the broth! I used a pressure cooker to make this but you can also use a large pot on your stove.
Prep Time5 mins
Cook Time20 hrs
Total Time20 hrs 5 mins
Course: Soup
Keyword: broth, collagen, fish
Servings: 8 people
Author: Nona Black


  • 1 Fish head with all its bones wild caught
  • 1 tbsp Apple Cider Vinegar organic
  • 1 tbsp Pink Himalayan Salt
  • 1/2 tbsp pepper organic
  • 1/2 tbsp turmeric organic
  • 6 cups of filtered or spring water
  • 2 tbsp peeled ginger organic
  • 4 peeled garlic cloves organic


  • Place all ingredients in a large pot and bring to a simmer. Maintain heat on low and keep the lid on for 20 hours. Avoid boiling the broth as it will destroy the nutritional value of ginger and turmeric. If you are using a pressure cooker set it on low and time it for 20 hours.
  • Once cooking time is up, strain the liquid, remove all hard bits and serve. You can add a spoonful of coconut oil, salt and pepper to taste.
  • To cool the leftover broth and avoid bacteria, place a large bowl in a larger bowl with ice and cold water. Quickly cool the broth, batches at a time and place in a glass container to store in your fridge. Avoid having the large pot of broth cool down for hours as bacteria can form or putting hot broth in your fridge as it will accelerate rotting for all the other things you have in your fridge. It keeps for up to 3 days in the fridge, up to 30 days in the freezer. When it cools, the collagen will coagulate and form gelatinous clumps. Heat it up and voila, another bowl of delicious gut healing broth!

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