Seafood Broth

5 to 6 cups
Caldo de Mariscos

Ingredients

  • 1 to 2 pounds fish heads, bones, and tails, preferably from fresh white-fleshed fish
  • Shrimp shells and tails, optional
  • 1 white onion, peeled and halved
  • 3 garlic cloves, peeled
  • 2 to 3 carrots, peeled and halved
  • 3 celery stalks, rinsed and halved
  • 1 ripe tomato
  • 5 to 6 sprigs fresh parsley or cliantro
  • 3 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 5 black peppercorns
  • 1 tablespoon kosher or coarse sea salt, or to taste

To Prepare

  • Place all of the ingredients in a large, heavy soup pot. Fill with enough cold water to cover by at least 2 inches.
  • Bring to a boil over medium-high heat and skim away any foam. Reduce the heat to medium-low, cover partially, and simmer for 45 minutes to an hour.
  • Remove from heat and strain through a fine-mesh strainer or cheesecloth-lined colander.