Double consomme with stuffed fish maw

Ingredients (serves 10):
Consomme:
225g onions, minced
115g carrots, minced
115g celery, minced
1.3kg ground fish (red snapper)
10 egg whites, beaten
340g tomatoes, chopped
4.5 litre fish consomme
4 pcs burnt onions (Half the onions with the skin on. Fry in a pan without oil until they turn black.)

Chef's note:
Place these onions on top of the fish mixture while simmering. The purpose is to obtain a light tea colour consomme and at the same time extract flavour from the onion. When the soup is ready, discard the onions.

Stuffed fish maw:
150g chicken, minced
100g prawns, peeled, deveined and minced
1 egg white
10 fish maw, soaked
200g red leaf spinach, blanched
Salt and pepper to taste

Method:
1. Blend onions, carrots, celery, fish, egg whites and tomatoes together. Place mixture in a pot. Add fish consomme and bring the mixture to a boil, stirring frequently, until the ingredients float to the surface. Immediately lower heat and simmer for 1 1/2 hours. Place the burnt onions in the mixture. When the mixture begins to sink, strain the consomme through a fine cheese-cloth (or muslin cloth). Discard all the mixture from the consomme.
2. Meanwhile, to stuff the fish maw, combine chicken and prawn mixture with egg white to form a paste. Fill piping bag with mixture and pipe into the hollow of the fish maw.
3. Cook fish maw in consomme and adjust seasoning to taste. Serve immediately with blanched spinach.

Recipe source: Today newspaper