Step 1

Cut the fish fillets into 1/2-inch cubes. Set aside.

Step 2

Heat the olive oil in a frying pan over low heat and add the onion, garlic and parsley stalks. Season with a pinch of salt and cook gently for about 10-15 minutes, until the onion ‘sweats’ and is softened but not colored (add a splash of water if needed).

Step 3

Put a large pot of well-salted water on to boil for the pasta. Pour the white wine over the onion mixture and turn the heat up to medium. Let it simmer for 2 minutes, then add the tomato and stock and cook for a further 10 minutes. Add the diced fish and continue cooking for 5 more minutes. Remove from the heat.

Step 4

When the water is boiling, add the pasta and cook until al dente (refer to the packaging for the cooking time). Drain, reserving about two ounces of the cooking water if needed. Add the pasta and the chopped parsley leaves to the fish ragu, and toss to combine. If you need some extra liquid to bring it all together, add some of the reserved cooking water. Serve immediately.