French Cook--Soups & Stews by Holly Herrick

Author:Holly Herrick
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2014-07-14T16:00:00+00:00

Consommé de Tomates aux Crevettes et aux Fenouil

Tomato Consommé with Shrimp and Fennel

(Makes 6 to 8 servings)

The clarification process renders the tomato-infused fish stock a spectacular pale yellow hue. Fresh grape tomatoes pop with each bite, and the pretty fennel fronds finish the dish off beautifully. The clarified base can be made ahead and the garnishes added at the bottom of each bowl at the last minute, before ladling the hot, clarified broth over the top.

1/4 pound medium-size (16 to 20 count) shell-on raw shrimp

1 onion, quartered

1 fennel bulb, cored and cut into 8 large chunks (reserve fronds for garnish)

1/4 cup fresh tarragon stems and leaves

3 cloves garlic

2 cups San Marzano canned whole tomatoes or another plum tomato, with juice

4 egg whites

1 teaspoon salt

10 peppercorns, crushed

6 cups homemade Fish Stock or best-quality commercial brand fish stock, room temperature

Salt and freshly ground black pepper

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