Bone Broth with Carp or Fish Heads Rancho Grande Style

Name: Bone Broth with Carp or Fish Heads Rancho Grande Style
Total time: 7200 s
Yield: 7 people
Cuisine: American
Ingredients: 4 quarts water; 7 small carp or fish heads; 3 fish skeletons; 3 carrots cut into sticks; 2 chayotes cut into eight pieces; 3 large potatoes quartered; 1/4 head cabbage; 7 sprigs cilantro; 3 serrano peppers halved; 3 cloves garlic peeled; 1 onion peeled and halved; Handful shrimp powder; Salt; To accompany or serve:; Warm corn tortillas; Freshly made hot sauce of your choice; Limes cut into wedges

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A delicious, nutritious broth that makes use of kitchen scraps. At the Chiquero de Becerros ranch, it was part of the Lent menu.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A delicious, nutritious broth that makes use of kitchen scraps. At the Chiquero de Becerros ranch, it was part of the Lent menu.

Saved

Ingredients

1 1/2 hours

7 people

4 quartswater
7small carp or fish heads
3fish skeletons
3carrots cut into sticks
2chayotes cut into eight pieces
3large potatoes quartered
1/4 headcabbage
7 sprigscilantro
3serrano peppers halved
3 clovesgarlic peeled
1onion peeled and halved
Handfulshrimp powder
Salt
To accompany or serve:
Warm corn tortillas
Freshly made hot sauce of your choice
Limes cut into wedges

Saved

Steps

1 1/2 hours

1

Place the water in a large pot over high heat with all the ingredients. Once it boils, reduce the heat to medium and cook for another half hour. After this time, lower the heat to low, cover the pot, and simmer for fifteen more minutes. Turn off the heat and let it rest for seven minutes. Serve in deep bowls.
2

When serving, remove the fish bones and heads, add a splash of lime juice, and bring it to the table. Each person can add hot sauce and enjoy with warm corn tortillas.