Pollock in Tomato Sauce

Cut the pollock (1000 g) into pieces and fry it in the olive oil (30 g) for 2 minutes on each side.

Fry the onion (200 g) and carrot (150 g) for 6 minutes.

Add the tomato paste (30 g) and water (350 g), and stir until a smooth sauce forms.

Put the fish into the sauce, add the table salt (3 g), black pepper (2 g), and bay leaf (1 g), then stew for 15–18 minutes.

Serve the pollock in tomato sauce hot as a complete dish.