AT A GLANCE
The secret to making this most elegant soup is clarifying the stock to ensure all traces of impurities are removed through gentle simmering and careful straining.
|01||Preheat oven to 250C. Roast bones until brown (30-40 minutes), transfer to a stockpot, add green part of leek, garlic, thyme, peppercorns, three quarters of the coarsely chopped vegetables and enough water to just cover. Bring to the boil, simmer over low heat for 4 hours, skimming any scum that rises to the surface. Cool, strain through a fine sieve and chill in refrigerator (2-3 hours).|
|02||Process remaining vegetables in a food processor until finely chopped. Add prawns, bream, scallops and tomato paste and process to a fine paste.|
|03||Place 2 litres of chilled stock in a flameproof casserole (freeze remainder for another use). Season to taste and whisk in eggwhites until well combined, then whisk through processed ingredients until well combined.|
|04||Stirring continuously with a wooden spoon, bring consommé to a simmer over medium-high heat. As soon as bubbles appear, stop stirring, reduce heat to low, create a small hole in the middle of the raft and cook for 1 hour, then turn off heat.|
|05||Line a fine sieve or conical strainer with a triple layer of muslin. Carefully ladle consommé off the top, taking care not to disturb the raft, and strain into a jug.|
Note This recipe makes about 1 litre.