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1
Preliminaries: Rinse the heads and bones, then place in a large saucepan along with the celery, onion, carrot, garlic and vegetable oil.
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2
Stir to coat the fish and vegetables lightly with oil, place over medium heat, cover and cook, stirring occasionally, for 8 minutes.
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3
Simmering, straining and degreasing: Uncover and add the chile ancho, tomato, bay leaves, herbs, spices and orange zest.
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4
Pour in 10 cups water, partially cover and simmer gently over medium to medium-low heat for 20 minutes.
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5
Strain through a fine-mesh sieve and discard the solids.
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6
Skim off the fat that rises and it is ready to use.
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7
Traditional Variations
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8
Sopa de Pescado: Half a recipe of this delicious broth can be turned into about 1 1/2 quarts very good Mexican fish soup: Fry 1 small onion (sliced) in a little olive oil until lightly browned, then add 2 medium-small tomatoes (roasted or boiled, cored, peeled and chopped) or a 15-ounce can of tomatoes (drained and chopped); cook until reduced and thick.
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9
Add the broth and a big sprig epazote (or 1/2 teaspoon dried oregano); simmer 20 minutes.
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10
Add 1 to 1 1/2 pounds boneless, skinless fish fillets (cubed) and simmer gently for several minutes, until the fish is tender ( 1/2pound of the fish can be replaced with 12 whole clams and 1/2 pound shrimp or tender-simmered squid or octopus for a sopa de mariscos).
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11
Serve with wedges of lime, plus a bowl of chopped onion and fresh coriander to sprinkle on.
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12
This is also good with 1/2 cup sliced, pitted green olives and/or 3 medium boiling potatoes, added with the broth.
