Print Recipe

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

  1. 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.
  2. Strain broth through sieve or colander lined with several thicknesses dampened cheesecloth; discard solids.
  3. Broth can be refrigerated, covered, up to 2 days or frozen up to 2 weeks.

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