Recipe for Rich Fish Broth from the Southwestern section.
Rich Fish Broth3 pounds bones, heads and trimmings from
from sea bass or other non-oily fish
Shells from 1 pound shrimp
1 medium white onion, halved
1 dried de ?rbol chile, seeded
1 sprig fresh parsley
1 bay leaf
3 whole black peppercorns
2 1/2 to 3 quarts cold water 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.
We hope you enjoy your freshly made Rich Fish Broth. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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