Learn how to make double fish consommé, a clear and concentrated French fish soup. Explore suitable white-fish bones, stock preparation, clarification, gentle simmering and service.
Using a grinder machine, grind pike flesh, grouper flesh, leeks, carrot and parsley stems. Combine ground ingredients, egg white and wine in a .
Add cold fish stock to the clarification. Bring to a simmering point, and stir until rafts begin to form about 45 minutes. Remo
Remove from heat; let cool for ½ hour. Strain through a cloth-lined sieve.
Reserve warm. Adjust seasoning and serve.
This recipe connects to Seafood Soups Mastery — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Seafood Soups Mastery covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
