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🍽️ Fish Bolognese

490 kcal · 30 min · 4 servings

Ingredients

• 100 g celery stalks (2 stalks)
• 150 g large carrots (1 large carrot)
• 150 g onions
• 3 garlic cloves
• 3 tbsp olive oil
• salt
• pepper
• 150 ml dry red wine
• 425 g canned tomatoes (drained weight)
• 1 tbsp tomato paste
• 2 bay leaves
• 2 sprigs rosemary
• 350 g whole wheat linguine
• 350 g firm fish fillet (skinless, e.g. red mullet or black scabbard fish)
• 1 tbsp basil
• sugar

Instructions

1. 1. Wash the celery thoroughly and remove the tough strings.
2. 2. Peel the carrots.
3. 3. Dice the celery and carrots into very small cubes.
4. 4. Peel the onions and garlic.
5. 5. Finely dice the onions and garlic.
6. 6. Heat the olive oil in a heavy pot.
7. 7. Add the celery, carrots, onions, and garlic to the pot.
8. 8. Sauté the vegetables over medium heat for 7 to 8 minutes.
9. 9. Make sure the onions do not change color.
10. 10. Season the mixture generously with salt and pepper.
11. 11. Pour in the red wine.
12. 12. Let the wine reduce completely.
13. 13. Add the canned tomatoes along with their liquid to the pot.
14. 14. Add the tomato paste.
15. 15. Add the bay leaves and rosemary.
16. 16. Cook the sauce, stirring occasionally, over medium heat for 10 minutes.
17. 17. Bring plenty of salted water to a boil in a large pot.
18. 18. Cook the pasta according to package instructions until al dente.
19. 19. Cut the fish fillet into 1 cm cubes.
20. 20. Add the fish cubes to the vegetables at the end of the sauce's cooking time.
21. 21. Simmer the fish over low heat for 3 to 4 minutes.
22. 22. Finely chop the basil leaves.
23. 23. Season the sauce to taste with salt, pepper, and a generous pinch of sugar.
24. 24. Drain the pasta in a colander and let it drip dry.
25. 25. Toss the pasta with the sauce.
26. 26. Sprinkle the dish with the chopped basil.

Nutrition per serving

• kcal: 490
• Protein: 31 g · Fett/Fat: 12 g · Carbs: 60 g