Fish Consommé

Preparation info

  • Makes About

    1.2 litres

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 115 g/4 oz white fish
  • 115 g/4 oz mirepoix (leek, onion, celery)
  • 3 egg whites
  • ¼ tsp white peppercorns
  • 1.2 litres/2 pints cold fish stock
  • 300 ml/½ pint dry white wine


    Place the fish in a food processor along with the mirepoix and process until finely chopped. Transfer this to a saucepan, add the egg whites and peppercorns and stir in well. Gradually add the cold stock and the white wine, stirring continuously.

    Bring to the boil over a high heat, stirring frequently to prevent it from sticking. Stop stirring just before the consommé boils. Once it has started to boil, turn down the heat so that it is barely simmering, and allow to simmer for 30-40 minutes.

    Carefully strain the consommé through muslin or a fine strainer – the finished consommé should be absolutely crystal clear. Use within a few days.