Pollock in Tomato Sauce
Pollock provides complete protein, while tomato paste, onion, and carrot create a rich sauce. Brief frying followed by stewing helps keep the fish moist. Serve the dish hot and refrigerate it for up to two days.
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1 kg 111 gram
Servings: 6 (1 serving ≈ 294 gram)
Digestion time: 3 hour
Complete protein: ✔
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.
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