This Herbed Whitefish Consommé is a light yet luxurious soup made from a clarified fish broth, delicately infused with fresh herbs and aromatics. Clear, fragrant, and silky, it’s a refined appetizer perfect for elegant dinners or palate-refreshing courses. The process of clarification yields a pristine, golden consommé with beautiful depth and aroma.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 4 minsCook Time 1 hr 15 minsTotal Time 1 hr 19 minsFor the Broth
450 g whitefish bones and trimmings (such as cod, sole, or halibut – ask your fishmonger)
1 small leek (white part only), chopped
1 celery stalk, chopped
½ onion, chopped
1 clove garlic, smashed
6 cups cold water
1 bay leaf
6 black peppercorns
2 sprigs fresh thyme
1 strip lemon zest
For the Clarification (Raft)
1 egg white
1 eggshell, crushed (optional for additional clarity)
1 tsp finely chopped celery
1 tbsp finely chopped leek or onion
¼ lb finely chopped whitefish fillet (or extra trimmings)
Garnish
Chopped fresh chives or dill
Microgreens or edible flowers (optional)
Very thin slices of poached whitefish or blanched vegetable ribbons (optional)
Make the Fish Stock
1
In a large pot, combine fish bones, vegetables, aromatics, and water.
Slowly bring to a gentle simmer, skimming off foam. Do not boil.
Simmer for 30–40 minutes, then strain through a fine mesh sieve.
Chill the broth slightly before proceeding.
Clarify the Broth
2
In a bowl, whisk egg white until frothy.
Stir in chopped fish, vegetables, and crushed eggshell (if using).
Pour into the cold broth and stir gently to combine.
Slowly bring the mixture to a gentle simmer — do not stir again once heating.
The raft will rise and trap impurities. Simmer gently for 30–40 minutes.
Strain & Finish
3
Ladle the clear consommé through a coffee filter or cheesecloth-lined sieve into a clean pot.
Season lightly with salt and a tiny splash of lemon juice if desired.
Serve
Pairing Suggestions
5
Serve before a seafood main or with a simple herbed salad
Excellent with sparkling wine or dry Riesling
Great alongside a delicate blini or buttered toast point
Ingredients For the Broth
450 g whitefish bones and trimmings (such as cod, sole, or halibut – ask your fishmonger)
1 small leek (white part only), chopped
1 celery stalk, chopped
½ onion, chopped
1 clove garlic, smashed
6 cups cold water
1 bay leaf
6 black peppercorns
2 sprigs fresh thyme
1 strip lemon zest
For the Clarification (Raft)
1 egg white
1 eggshell, crushed (optional for additional clarity)
1 tsp finely chopped celery
1 tbsp finely chopped leek or onion
¼ lb finely chopped whitefish fillet (or extra trimmings)
Garnish
Chopped fresh chives or dill
Microgreens or edible flowers (optional)
Very thin slices of poached whitefish or blanched vegetable ribbons (optional)
Directions Make the Fish Stock
1
In a large pot, combine fish bones, vegetables, aromatics, and water.
Slowly bring to a gentle simmer, skimming off foam. Do not boil.
Simmer for 30–40 minutes, then strain through a fine mesh sieve.
Chill the broth slightly before proceeding.
Clarify the Broth
2
In a bowl, whisk egg white until frothy.
Stir in chopped fish, vegetables, and crushed eggshell (if using).
Pour into the cold broth and stir gently to combine.
Slowly bring the mixture to a gentle simmer — do not stir again once heating.
The raft will rise and trap impurities. Simmer gently for 30–40 minutes.
Strain & Finish
3
Ladle the clear consommé through a coffee filter or cheesecloth-lined sieve into a clean pot.
Season lightly with salt and a tiny splash of lemon juice if desired.
Serve
Pairing Suggestions
5
Serve before a seafood main or with a simple herbed salad
Excellent with sparkling wine or dry Riesling
Great alongside a delicate blini or buttered toast point
Herbed Whitefish Consommé
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