Copenhagen Consomme Recipe

Name: Copenhagen Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm white fish (cod, hake, halibut etc are good); 1 lb fish bones; bouquet garni parsley, celery and fennel; 2 teaspoons salt; fresh ground black pepper, to taste; 2 tablespoons lemon juice; 1 cup dry white wine; 3 ½ cups water; 1 egg white; 1 ounce gelatin; 1 leek, white only, cut into fine strips; 2 celery ribs, cut into julienne strips; 3 carrots, cut into julienne strips; lemon slice (to garnish)

Servings: persons

1 lb firm white fish (cod, hake, halibut etc are good)
1 lb fish bones
bouquet garni parsley, celery and fennel
2 teaspoons salt
fresh ground black pepper, to taste
2 tablespoons lemon juice
1 cup dry white wine
3 ½ cups water
1 egg white
1 ounce gelatin
1 leek, white only, cut into fine strips
2 celery ribs, cut into julienne strips
3 carrots, cut into julienne strips
lemon slice (to garnish)

1
In a large saucepan, combine fish, fish bones, bouquet garni (use leeks strip to tie parsley, celery, and fennel).
2
Bring to a boil, reduce heat, and cook, uncovered, for 15 minutes.
3
Strain mixture through a fine sieve; whisk egg white into the strained liquid and sieve again.
4
Mix gelatin with a little water and add to liquid; taste and adjust seasoning.
5
Set mixture aside and allow to set lightly.
6
Meanwhile, cook the julienned vegetables, in lightly salted water, for about 4 minutes; drain, allow to cool.
7
Add vegetables to gelatin mixture (vegetables should not sink to the bottom or the gelatin is not set enough).
8
Serve cold, cut in cubes with lemon slices for garnish.
9
Can be served in small bowls or tumblers for interest.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb firm white fish (cod, hake, halibut etc are good), 1 lb fish bones, bouquet garni parsley, celery and fennel, 2 teaspoons salt, and more.

Yes, Copenhagen Consomme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Copenhagen Consomme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions