Recipes from Mexico :: Mexican Soups and Stews
3 lbs. bones, heads and trimmings from
from sea bass or other non-oily fish
Shells from 1 lb. shrimp
1 med. white onion, halved
1 dried de árbol 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 in.. Heat over med.-high heat to boiling; reduce heat to low. Simmer, uncovered or without a lid, 1/2 an hour.
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.
