Ingredients with Measurements:
- 1 pound of mixed seafood (shrimp, scallops, crab, and lobster)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 garlic clove, minced
- 2 egg whites
- 2 quarts of water
- Salt and pepper to taste
Special Equipment Needed:
- Cheesecloth
- Fine-mesh strainer
Step-by-Step Instructions:
1. In a large pot, combine the mixed seafood, onion, carrots, celery, leek, garlic, and water.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
3. Skim off any foam that rises to the surface of the pot.
4. Remove the pot from the heat and let it cool for 10 minutes.
5. Beat the egg whites until they are frothy.
6. Add the egg whites to the pot and stir gently.
7. Return the pot to the heat and let it simmer for another 30 minutes.
8. Line a fine-mesh strainer with cheesecloth and place it over a large bowl.
9. Carefully pour the consommé through the strainer, allowing the liquid to drip through the cheesecloth.
10. Season the consommé with salt and pepper to taste.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 2g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use any combination of seafood that you like.
- If you don't have leeks, you can use an additional onion instead.
Variations:
- Add a splash of white wine to the pot for extra flavor.
- Use vegetable broth instead of water for a vegetarian version of this recipe.
Tips and Tricks:
- Be sure to skim off any foam that rises to the surface of the pot while the consommé is simmering.
- Don't stir the consommé too vigorously after adding the egg whites, or it will become cloudy.
- To make the consommé extra clear, you can strain it through the cheesecloth twice.
Storage Instructions:
Store any leftover consommé in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the consommé in a pot over low heat until it is hot.
Presentation Ideas:
Serve the consommé in individual bowls, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve the consommé with crusty bread and a green salad.
Suggested Side Dishes:
Crusty bread and a green salad.
Troubleshooting Advice:
If the consommé is cloudy, it may be because you stirred it too vigorously after adding the egg whites. You can strain it through the cheesecloth again to make it clearer.
Food Safety Advice:
Be sure to cook the seafood to an internal temperature of 145°F to ensure that it is safe to eat.
Food History:
Consommé is a classic French soup that has been enjoyed for centuries.
Flavor Profiles:
This seafood consommé is light and flavorful, with a delicate seafood flavor.
Serving Suggestions:
Serve this consommé as a starter for a fancy dinner party or a special occasion.
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