How to Make Fish Consommé
Consommé is a clear broth, most often made with beef or chicken. Fish consommé, however, is very delicate and delicious. This simple soup can be eaten at a formal meal or as a light afternoon snack. You can always add some pasta near the end of cooking if you wish more substance in your broth.
Any cook can learn to make a delicious consommé. Most people will serve their consommé hot, but you can also serve some chilled. Bowls of consommé should be garnished simply and elegantly to show off the purity of the soup. Julienned vegetables work well, as do herb sprigs or a few truffle shavings, depending on the type of consommé you are serving.
The best parts of the fish to use for consommé are the bones and the head. You can make consommé for an appetizer, and then serve the fillets from that same fish for the main course. You can also use the consommé as a base for a heartier soup; just add the skinned fillets to the soup a little while before serving it to create a rich, chunky fish soup.
Whether you enjoy the simplicity of a clear consommé or want to use the consommé as a base for other soups like chowders, stews and other delicious soups, learning this most basic skill will come in handy for many dishes over the years.
Making Fish Consommé
Fish consommé only takes about an hour to make. It is light and delicious. The trick is to get all the flavors out of the ingredients, and then strain the broth away from the solid parts. To make an excellent, flavorful consommé, you need the heads and bones of your choice of fish; hake, snapper, sea bass, or bream work well.
You also need celery, carrots, onion, parsley, bay leaf, lemon slices, olive oil, garlic, tomatoes, anchovies, white wine, water, salt and pepper. The carrot not only lends its sweetness, but some of its color. The tomatoes add color, too.
Simmer the fish parts in water with the lemon, bay leaf, carrot, celery, onion and half the parsley. Add some salt. Let these ingredients cook for 30 to 40 minutes, stirring as needed. During cooking, you should break up the head and bones with a wooden spoon.
The garlic, anchovies, remaining parsley, salt and pepper can be heated up in the olive oil in another pan. After the flavors have had a minute to blend, add a splash of wine. Let the wine evaporate during cooking, and then add the tomatoes. Let it cook a few minutes.
Removing the Bones
Now it is time to remove the bones and vegetables from the consommé. It needs to be clear, remember. Sieve the broth through cheesecloth or a fine mesh screen colander to remove all the bits. Add the broth to your tomato mixture and bring it up to a boil. Add salt to taste if you need to. This makes an excellent Italian style fish consommé.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (357800 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52603 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29439 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23568 Views)