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 arbol 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.