Fish Consommé Recipe | Clear Soup from Fish Trimmings
Learn how to make fish consommé from fish trimmings and prawn shells, with gentle cooking, careful filtering and a video guide from my restaurant kitchen.
RECIPES
This fish consommé starts with the trimmings left from preparing fish and the heads and shells from peeled prawns. In my restaurant kitchen, these ingredients become the base of a clear soup with plenty of flavour.
I do not follow fixed quantities for this preparation. The amount I make depends on the trimmings available. What matters is the balance between the ingredients and the water, gentle cooking and careful filtering.
Ingredients
Fresh trimmings from non-oily fish, including sole heads
Prawn heads and shells
Carrots
Celery
Egg whites
Tomato paste
Thyme
Bay leaves
Water
Salt and pepper
Method
1. Prepare the ingredients
Gather your fish trimmings and prawn heads and shells. Wash and chop the carrots and celery.
Have the egg whites, tomato paste, thyme and bay leaves ready before you begin. Follow the preparation shown in the video below.
2. Start cold
Combine the prepared ingredients with the egg whites and cold water in a saucepan. Use an amount of water suited to the quantity of fish trimmings and prawn shells.
The water is the starting liquid for the consommé. As the ingredients cook, they give it their flavour.
3. Heat gradually
Place the saucepan over low to medium heat. Stir every three to five minutes during the initial heating, until the liquid begins to steam.
Then stop stirring and let the mixture cook gently. The egg whites help collect suspended particles as they set.
4. Simmer gently
Keep the heat low and simmer gently for at least two hours, following the method shown in the video.
Avoid a vigorous boil and leave the mixture undisturbed during this stage.
5. Filter carefully
Line a fine strainer with a clean kitchen towel and place it over a clean, heatproof container.
Carefully strain the consommé, allowing the liquid to drip through gradually. Let it drain without squeezing or pressing the mixture through the cloth.
6. Taste and adjust
Taste the consommé. If the flavour is too light, gently reduce the strained liquid in a clean saucepan to concentrate it.
Check the salt and pepper after reducing, then serve warm.
Chef’s notes
Make use of your trimmings. Fish trimmings and prawn heads and shells still have plenty of flavour to give. This preparation is one way I use more of the ingredients in my kitchen.
Adjust the water to the ingredients. I work with what I have available. Too much water can leave the consommé tasting diluted.
Reduce when needed. If the flavour is not intense enough, I reduce the consommé gently. Taste as you go and stop when you are happy with the flavour.
Season carefully. Reduction concentrates the seasoning as well as the flavour, so make your final salt adjustment afterwards.
Give the filtering time. Let the liquid pass through the cloth gradually. Pressing it through can disturb the clarity.
Serving
I serve this consommé with pan-fried sole fillet, thinly sliced radishes, spring onions and fresh herbs from our garden.
Arrange the fish and garnishes in a warm bowl, then gently pour in the hot consommé
Watch the method
Watch the video below to follow the preparation in my restaurant kitchen, from fish trimmings and prawn shells to the finished consommé.
Refined cooking guidance from Chef Viviane of Klavertje Vier
For serious home cooks and aspiring chefs building stronger kitchen foundations.
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