White Fish Bolognese Sauce

Prepare the ingredients: white fish fillet (200 g), carrot (50 g), tomatoes (150 g), onion (60 g), celery stalk (50 g), tomato paste (50 g), chicken broth (100 g), dried garlic (2 g), khmeli-suneli (2 g), paprika (2 g), bay leaf (1 g), lemon zest (2 g), olive oil (5 g), table salt (3 g).

Blend the carrot, onion, and celery and saute them in olive oil for about 10 minutes.

Grind the white fish fillet into mince and add it to the vegetables together with the garlic, khmeli-suneli, paprika, bay leaf, lemon zest, and salt.

Add the tomatoes, tomato paste, and chicken broth, then simmer under a lid for about 20 minutes until the sauce thickens.