Red sauce on fish broth

Ingredients

→ SALT
→ SUGAR
→ GROUND BLACK PEPPER
→ 500 G FISH BROTH
→ 50 G OF PARSLEY
→ 4 TABLESPOONS TOMATO PASTE
→ 2 TABLESPOONS WHEAT FLOUR
→ 1/4 ONION
→ 1 TABLESPOON MELTED BUTTER
→ 1 CARROT

Onion, carrot and parsley cut, fry in melted butter, add tomato paste, fry for 10 minutes. Mix with passerovannoy flour, dilute the broth (see the recipe "Fish broth") and cook for 30 minutes.

Then rub the mass through a sieve, add salt and pepper, bring to a boil and season with melted butter.

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