Name: Herbed Whitefish Consommé
Prep time: 4 min
Cook time: 1 h 15 min
Total time: 1 h 19 min
Yield: 4 servings
Ingredients: 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; 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); Chopped fresh chives or dill; Microgreens or edible flowers (optional); Very thin slices of poached whitefish or blanched vegetable ribbons (optional)

DifficultyBeginner

CategoryFish, Soups

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.

Yields4 Servings

Prep Time4 minsCook Time1 hr 15 minsTotal Time1 hr 19 mins

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)

Make the Fish Stock

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

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

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

Ladle into warm bowls and garnish with herbs, microgreens, or a few slices of gently poached fish.

Pairing Suggestions

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