🫙 From the Spice Rack
rich fish broth
Rich Fish Broth 3 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 árbol chile, seeded...
mexicanmaineasy
Ingredients7 items
Ingredients
- 3poundbones, heads and trimmings from
- 1medium white onion, halved
- 1dried de árbol chile, seeded
- 1sprig fresh parsley
- 1bay leaf
- 3whole black peppercorns
- 21/2 to 3 quarts cold water
Directions
- 1
Rich Fish Broth 3 pounds bones, heads and trimmings from from sea bass or other non-oily fish Shells from 1 pound shrimp 1 medium white onio
- 2
Add enough water to cover solids by 2 inches
- 3
Heat over medium-high heat to boiling
- 4
reduce heat to low
- 5
Simmer, uncovered, 30 minutes
- 6
Strain broth through sieve or colander lined with several thicknesses dampened cheesecloth
- 7
discard solids
- 8
Broth can be refrigerated, covered, up to 2 days or frozen up to 2 weeks.