Seafood soup is not to everyone’s taste, however for those of you with a taste for fish, here is a hearty Seafood Consomme to try.
Packed with fish, shrimp, mussels and flavored with dry white white, this is a classic seafood soup that will keep you feeling satisfied.
Ready made fish stock is not all that easy to find, so I’d suggest you take the time to make your own. There are many recipes over the internet for making fish stock, so you should be able to find one to your liking.
I’d also suggest making this recipe at least a day in advance since it requires an overnight (12 hour) resting period, that way it is ready when you need it.
Seafood Consommé
Cooking Time: 1 hour + 12 hours resting time
Serves: 4
Ingredients
- 1.4 quarts (1.3L) cold fish stock
- 1 lb. (500g) fish flesh, boneless and skinless*
- 9¼ oz. (262.23g) grouper flesh, without bone and skin
- 5 egg whites
- 1 leek, washed (white part only)
- 1 carrot, peeled and chopped
- 5 parsley stems
- ¾ lb. (340g) unpeeled shrimp, heads-on
- 4 oz. (115g) mussels, shells removed
- 3 oz. (85mL) dry white wine
- Salt and pepper to taste
Method
- Grind fish flesh, mussels, shrimp, leek, carrot and parsley in a food processor or grinder until smooth.
- Whisk egg whites until frothy.
- In a stockpot, combine the fish mixture, egg white and wine.
- Add the cold fish stock. Add salt and pepper to personal taste.
- Bring to a simmer and continue stirring for approximately 45min, or until the solids start to come together (forming the ‘raft’).
- Remove from heat and set aside to cool for 12 hours, covered.
- Strain through a sieve lined with muslin cloth. Discard or compost solids.
- Serve, or place in a jug or containers and store in fridge.
Cooking Notes
*Pike and grouper work well, but any mild-flavored white flesh fish will be suitable.
Nutritional Info | Calories: 136cal | Protein: 18g | Carbohydrates: 7g | Fat: 4g
