Fish Consommé

Name: Fish Consommé
Yield: Makes 2 quarts
Ingredients: 5 egg whites; ¼ cup coarsely chopped parsley leaves; 1 celery rib, chopped; 1 carrot, chopped; 1 onion, chopped; 3 quarts water or enough to cover; 2 cups dry white wine; 1 bouquet garni: 1 bunch of parsley, 3 fresh thyme sprigs or 1 teaspoon dried, and 1 bay leaf; 1 large onion, chopped; 8 round fish such as red snapper or sea bass, gutted, gills and fins removed, fillets and bones and heads reserved

Preparation info

Makes
2 quarts

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Usually a plain fish broth, especially one made with bones alone, is neither clear nor full-flavored enough to be served as fish consommé. A lot of parsley is added to freshen the flavor.

Ingredients

The Basic Broth

8 round fish such as red snapper or sea bass, gutted, gills and fins removed, fillets and bones and heads reserved
1 large onion, chopped

Pescatarian
Soup
Gluten-free

Method

Preparing the Basic Broth

Put the fish bones and heads in a large mixing bowl and cover them with cold water. Stir them around and change the water. Repeat this several times during an hour to eliminate blood, which will discolor the broth. Drain in a colander.

Combine the fish bones and heads, the onion, the bouquet garni, and the white wine in a