MAKES 10 CUPS
2 |
tablespoons olive oil |
2 |
tomatoes, seeded and chopped |
2 |
garlic cloves, thinly sliced |
1 |
onion, thinly sliced |
1 |
carrot, thinly sliced |
|
Stems from 1 bunch parsley |
1½ |
pounds shell-on medium shrimp (preferably with heads) |
1 |
pound mussels |
10 |
cups water |
2½ |
teaspoons salt |
|
Generous grinding of pepper |
3 |
large egg whites, or more if needed |
Heat the oil in a medium pot over low heat. Add the tomatoes, garlic, onion, carrot and parsley stems. Cook, covered, until the vegetables are soft, about 10 minutes. Stir from time to time to prevent sticking.
Add the shrimp and mussels and stir to coat. Add 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 for 35 minutes.
Drain the broth through a strainer, then cover and refrigerate until cool. Reserve about ¼ pound of the cooked shrimp and refrigerate. Discard the remaining solids.
To clarify the consommé, remove the broth from the refrigerator and discard the fat on the surface. Heat the broth in a large saucepan or small stockpot over medium-low heat. Meanwhile, shell the reserved cooked shrimp. Discard the shells and put the shrimp in a food processor. Add the egg whites and puree until you have a light pink foam, about 30 seconds.
Whisk the shrimp mixture into the broth and continue to heat, whisking steadily, until it boils, then reduce the heat to a simmer. Keep whisking slowly but constantly. After about 30 minutes, small bits of egg white will begin to accumulate into larger pieces about the size and shape of snowflakes. Stop whisking and let the broth 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 for 1 hour without stirring.
Using a slotted spoon or Chinese wire skimmer, very gently lift the cap from the broth and discard. Ladle the broth into a chinois if you have one. Otherwise, line a strainer or colander with moistened paper coffee filters. Pour the broth through gently, ladling the liquid against the sides and moving from spot to spot to avoid pushing any egg white through the strainer. The finished consommé should be completely clear. If it is still cloudy, repeat the clarification process, using 3 more egg whites but no shrimp. If the flavor lacks intensity, reduce the consommé over high heat for 5 to 10 minutes.