{"id":35949,"date":"2020-05-11T09:27:16","date_gmt":"2020-05-11T07:27:16","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=35949"},"modified":"2020-05-18T09:55:38","modified_gmt":"2020-05-18T07:55:38","slug":"the-recipe-with-mala-kuhna-black-tortellini-with-sea-bass-soup","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/food\/the-recipe-with-mala-kuhna-black-tortellini-with-sea-bass-soup\/","title":{"rendered":"THE Recipe with Mala kuhna: Black tortellini with sea bass soup"},"content":{"rendered":"

Fish soup is one of those dishes, that doesn’t come up on our menus very often. At least not here in Styria, where we are more used to traditional soups such as beef soup. However, I’m confident you will positively surprise even those who prefer something more traditional if you follow our recipe.<\/strong><\/h2>

To prepare this dish you will need a whole\nbass. It’s important to use a fish as fresh as possible, to get the best\nflavour. First off you will need to fillet the fish. Don’t worry it’s much\neasier than it sounds. All you need is a sharp knife and to look up a couple of\nvideos of how to fillet a bass or any fish online. There are lots of great\nresources around. <\/p>

When you’re done put the head and the spine\ninto cold water along with some ginger, lemon, garlic, scallion, parsley and a\npinch of salt. Slowly bring up the soup to a slight simmer. For how long? As\nlong as possible! Don’t worry about overcooking any meat that’s left on the\nhead or spine, as you won’t need it later. When cooking it longer, the flavours\nwill integrate better and the soup will be tastier.<\/p>

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