Ingredients
- 2 pound heads and bones from white-fleshed fish
- 16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional)
- 1 pound tomatoes, quartered
- 1 medium onion, chopped
- 1/4 cup chopped green bell pepper
- 2 tablespoons chopped yellow bell pepper
- 5 sprigs fresh cilantro
- 4 sprigs fresh flat-leaf parsley
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 garlic clove, chopped
- 2 (1-inch-thick) slices yellow plantain, peeled
- 4 cups water
- 1 cup toasted manioc flour
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions
- Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
- If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
- Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately.
