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1
In a large pot, heat the olive oil until it is smoking.
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2
Add the onions, peppers and salt and pepper to taste.
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3
Cook over medium heat, stirring, for five minutes.
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4
Stir in the basil, one teaspoon of the oregano, one teaspoon of the thyme, half of the parsley stems and the garlic.
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5
Cook for one minute.
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6
Add the 12-ounce can of tomatoes with the juice and bring to the boil.
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7
Add the stock, wine and clam juice, bring to a simmer over medium-low heat and cook for 20 minutes.
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8
Strain the broth through a fine sieve, pressing on the vegetables to extract all the flavor.
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9
Set aside the broth and discard the vegetables.
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10
In a food processor, place the fish trimmings and pulse the machine on and off until the fish has the consistency of ground beef.
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11
Remove the fish to a large bowl.
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12
Place the onion, celery, leek, pepper and tomatoes in the food processor and pulse on and off until ground.
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13
Mix this with the ground fish.
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14
With a whisk, whip in the remaining oregano and thyme, the remaining parsley stems, the bay leaves, peppercorns and half the egg whites, until incorporated.
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15
In another bowl, whip the remaining egg whites until they form a soft peak.
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16
Fold them into the fish and vegetable mixture.
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17
Transfer to a large, tall pot.
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18
In another pot, bring the fish broth to a rolling boil.
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19
Ladle some of the hot fish broth into the pot containing the fish, vegetable and egg-white mixture, whisking with each addition.
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20
When you have about one-third of the hot liquid incorporated, pour the rest in at once.
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21
Whip the mixture well with a whisk.
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22
Place the pot over high heat.
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23
As the mixture heats up, the egg white mixture on the top will become more solid, forming a raft.
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24
When this happens, reduce the heat to low.
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25
Using a ladle, push a hole through the center of the raft.
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26
This will allow you to see the mixture as it cooks.
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27
Do not allow the mixture to boil; if it does, it will not become clear.
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28
Simmer slowly for 30 minutes.
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29
Ladle out the consomme through the hole and strain through a wet towel.
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30
Discard the raft.
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31
Once the consomme has cooled, it can be refrigerated for one day or frozen for up to one month.
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32
In a clean pot, bring the clarified consomme to the boil.
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33
Place the fish pieces, the shellfish and the peppers in a pot.
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34
Pour the boiling consomme over the fish.
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35
Simmer until the clams and mussels open up, about four to five minutes after it returns to the simmer.
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36
Divide into hot soup bowls.
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37
Garnish with tomatoes and parsley.
