Cut the carrot, celery, and onion into small pieces.

Fillet the sea bass and skin the fillets. Eliminate the head, rinse the other scraps, and put them in a large pot with the carrot, celery, and onion.

Cover with water and add 1 bunch of dill and 1 bunch of parsley, plus a pinch of salt.

Place over medium heat and cook until the water begins to steam.

Cook the broth without ever bringing it to a boil for about 30 minutes.

Mix the flour with the eggs and a pinch of salt in a separate bowl.

Work the mixture until it becomes smooth and elastic.

Cover with plastic wrap and let it rest for around 30 minutes.

Remove the bones from the sea bass fillets using fish bone tweezers and cut the fillets into small pieces.

Blend the fillets with the cream, egg white, a sprig of dill, salt, pepper, the lemon zest, and the orange zest.

Roll out the dough into a very thin sheet.

Place the filling in a pastry bag and distribute it on the dough in small, well-spaced walnut-sized balls.

Cut squares of dough with a fluted pastry cutter (about 2 inches on each side).

Close them into a triangle over the filling, joining the two tips to seal the tortelli.

Strain the fish broth and put it back in the saucepan; bring it nearly to a boil and add a pinch of salt.

Add the tortelli and cook for 2-3 minutes, being careful not to let it boil.

Serve in bowls with the broth and garnish with fresh sprigs of dill.