RecipeMuncher

This is a continuation of my fish post yesterday. Like many of you, I do not know fish very well. And to cook a good (non-fishy) fish soup is not as straightforward. So when the fish-monger told me that I could use Seabass to cook soup, I had to trust her. 50%. I took the seabass home, adapted this fish soup recipe slightly and attempted to make it again. This time, I did not use Asian pear or gogiberries. I added soft tofu and buma shimeiji mushrooms to the soup while braising (about 10 minut (...)