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Rich Fish Broth

Mexican.Chef's picture
Ingredients
  Sea bass bones, heads and trimmings 3 Pound (1350 Grams)
  Shrimp shells 1 Pound (450 Grams)
  White onion 1 Medium, cut in half
  Dried de arbol chili 1 , dried
  Parsley sprig 1
  Bay leaf 1
  Whole black peppercorns 3
  Cold water 3 Quart (2.5 To 3 Liters)
Directions

1. Combine all ingredients except water in 6-quart (6-L) kettle. Add enough water to cover solids by 2 inches (5 cm). 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. Broth can be refrigerated, covered, up to 2 days or frozen up to 2 weeks

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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Average: 4.2 (17 votes)