Southwestern Recipes
Rich Fish Broth
Ingredients
- 3 pounds bones, heads and trimmings from sea bass or other non-oily fish
- Shells from 1 pound shrimp
- 1 medium white onion, halved
- 1 dried de arbol chile, seeded
- 1 sprig fresh parsley
- 1 bay leaf
- 3 whole black peppercorns
- 2 1/2 to 3 quarts cold water
Instructions
- Combine all ingredients except water in 6-quart kettle. Add enough water
to cover solids by 2 inches. Heat over medium-high heat to boiling; reduce heat
to low. Simmer, uncovered, 30 minutes.
- Strain broth through sieve or colander lined with several thicknesses dampened
cheesecloth; discard solids.
- Broth can be refrigerated, covered, up to 2 days or frozen up to 2 weeks.