Print
Email
Add a photoServings: 10
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 x onion thinly sliced
- 2 x garlic cloves thinly sliced
- 1 x carrot thinly sliced
- 2 x tomatoes seeded, minced
- 1 bn parsley stems only
- 1Â 1/2 lb heads-on unpeeled shrimp
- 1 lb mussels
- 10 c. water
- 2Â 1/2 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 3 x egg whites
Directions
- Heat the oil in a medium stockpot over low heat. Add in the onion, garlic, carrot, tomatoes and parsley stems and cook, covered, till soft, about 10 min. Stir from time to time to keep from sticking.
- Add in the shrimp and mussels and stir to coat with flavorings. Add in the water, salt and pepper. Bring to a simmer over medium-high heat; as soon as gentle bubbles form on the surface, reduce the heat to low. Cook 35 min.
- Drain the stock through a strainer, then cover and chill the liquid till cold. Reserve about 1/4 lb. of the cooked shrimp and chill. Throw away the remaining solids.
- To clarify the consomme, remove the broth from the refrigerator and throw away the fat on the surface. Heat the broth in a large saucepan or possibly small stockpot over medium-low heat.
- While the broth is warming, shell the reserved cooked shrimp and put the meat in the food processor. Add in the egg whites and puree till you have a light pink foam, about 30 seconds.
- Whisk the shrimp mix into the broth and continue to heat, whisking steadily till it boils, then reduce the heat to a simmer. Keep whisking slowly but constantly.
- After about 30 min, small bits of egg white will begin to accumulate into larger pcs, about the size and shape of snowflakes. Stop whisking and let the mix continue to heat. The egg white bits will eventually collect into a moist "cap" on top of the broth.
- Poke a hole in the center with a spoon to allow the broth to bubble without overflowing. The broth should be in constant gentle motion, not boiling hard. Cook 1 hour without stirring.
- Using a slotted spoon or possibly Chinese wire skimmer, very gently lift the cap from the broth and throw away. Ladle the broth into a fine-mesh chinois; otherwise, line a strainer or possibly colander with moistened paper coffee filters. Pour the broth gently, ladling the liquid against the sides of the strainer and moving from spot to spot to avoid pushing any egg white through into the consomme.
- The finished consomme should be completely clear. If it is still cloudy, repeat the clarification process. If the flavor lacks intensity, reduce the consomme over high heat 5 - 10 min.
- This recipe yields 10 c..
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 10 servings | |
| Calories 75 | |
| Calories from Fat 34 | 45% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 726mg | 30% |
| Potassium 243mg | 7% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.39g | 1% |
| Protein 5.83g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
