Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
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
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.
