Crab Consommé

Name: Crab Consommé
Yield: Makes About 1.7-2 litres/3-3½ pints
Ingredients: Salt and freshly ground white pepper; 3 egg whites; 50 g/2 oz tomato purée; 225 g/8 oz white fish or fish trimmings; Salt and freshly ground white pepper; 175 g/6 oz white of leek; 175 g/6 oz celery; 115 g/4 oz fennel; 175 g/6 oz onion; 1.25 kg/2½ lb crab shells; 175 g/6 oz carrots; 1.25 kg/2½ lb crab shells; 150 g/5 oz tomato purée; 2.75 litres/5 pints fish stock; 2 bay leaves; 2 sprigs fresh rosemary; 2 medium tomatoes; 1 head garlic; 25 ml/1 fl oz oil; 120 ml/4 fl oz brandy; 50 g/2 oz onion; 50 g/2 oz leek; 25 g/1 oz carrot; 225 g/8 oz white fish or fish trimmings; 2 sprigs fresh thyme; Pinch of saffron (optional); 1 tsp black peppercorns; 50 g/2 oz celery

Preparation info

Makes About
1.7-2
litres

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

Stock

1.25 kg/2½ lb crab shells
175 g/6

Fish course
Pescatarian
Gluten-free

Method

Crush the crab shells or break them up as small as possible. Wash, peel and roughly chop up the vegetables. Heat the oil in a large, heavy-based saucepan, add the vegetables and sweat for at least 5 minutes, then add the shells and continue sweating for a further 4 minutes. Pour in the brandy, reduce it slightly, then stir in the tomato purée followed by the fish stock, herbs,