Saffron Fish Consommé

What a week! I am so totally tired, you have no idea! After all I had to bake about 6 kilos of cookies, two 40 cm cakes and one 20 cm round one. In fact, I still have to decorate them and pack the cookies, but that is just peanuts! However, I must say that I have enjoyed every single moment of baking and I would do it over and over again! On the other hand I had absolutely no time to plan for Xmas, but I am going to catch up next week and take 2-3 hours to think about everything in details. Today, I felt like I really deserve something special for lunch after so much baking. Agree? I wanted something that is prepared fast and not much work. Huh? A consommé and little work? Well, if you have a fish stock in the freezer, then nothing is easier then that. The rest of the work isn't that much at all, really!  Of course I had some ideas while cooking about how to pimp the seafood served with the soup, but I had just no energy to realise them. Though I could not resist to at least prepare a portion of herb oil using the green of the fennel bulb, at least that!

Ingredients:
100-150 g fish bones (prawn shells and other parts)
2 celery stalks
1 parsley root
1 onion
1 fennel bulb
1 bay leaf
5 coriander seeds
1/4 teáskanál sáfrány
500 ml fish stock
3 egg whites
few drops of lemon juice
4 prawns
4 scallops
2 seabass fillets
salt, pepper

Mix together the chopped onion, parsley root, half of the fennel bulb, celery stalks with the fish parts and the egg whites and pulse it for a few minutes in a mixer. Over low heat bring the chilled fish stock with the spices and the egg white mixture to simmer and let it simmer for about 30 minutes. Sieve using a cheesecloth add saffron and bring consommé to the right temperature and simmer for a few minutes. Season with salt, pepper and few drops of lemon juice. During this time the egg white mixture is going to clear the consommé. Fry or poach the fish, prawns, scallops in court bouillon or fish stock.