fish ragu

Recipe video above. This is a fish pasta in a richly spiced fish ragu pasta sauce. The spice mix is based on njuda, the bold flavoured spreadable Calabrian salami paste that&#39;s rising in popularity in the restaurant scene! It&#39;s a great way to make fish stretch further, cooked in a unique way that&#39;s outrageously delicious with big, bold Southern Italian flavours.No stale bread? Use panko instead. See notes. 3 servings? I know it&#39;s a little odd, but the spice mix didn&#39;t scale down neatly to make pasta for 2! (3/8 tsp nutmeg?!). Leftovers are always delicious. :)

Calabrian Fish Ragu

fish

tsp black peppercorns ((Note 2

fennel seeds ((Note 2

tbsp smoked paprika ((sub ordinary paprika))

tsp red chilli flakes ((red pepper flakes), feel free to reduce/omit)

tsp nutmeg powder

tsp caster / superfine sugar

tsp cooking / kosher salt

tbsp extra virgin olive oil

tomato paste

250 grams/8 oz linguine pasta ((or fettuccine, spaghetti))

tbsp cooking / kosher salt (,

garlic (, finely minced)

tomato passata ((US: tomato puree, Note 3))

tbsp finely chopped parsley

Parmesan cheese (, finely grated, for serving)

stale bread

tsp extra virgin olive oil

cooking / kosher salt

Toast &amp; grind - Preheat a large deep skillet or pot over medium heat (Note 5), no oil. Toast black peppercorn and fennel for 1 1/2 to 2 minutes until it smells fragrant and the fennel is lightly browned. Transfer to a mortar and use a pestle and grind to a powder while still hot.

Coat fish - Transfer to a medium bowl with remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined. Set aside.

Cook pasta - Boil 3 litres of water with the cooking salt. Cook pasta per packet directions minus 1 minute. Just before draining, scoop out 1 1/2 cups pasta cooking water. Then drain in a colander and leave until ready to use.

Calabrian fish ragu - While the pasta is cooking, heat olive oil in the same skillet you used to toast the fennel on medium high. Add garlic and cook for 1 minute. Add the fish. Cook for 2 minutes, stirring regularly. Add tomato passata. Simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.

Toss pasta - Add pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Most of the fish will break up into flakes but some will remain in larger chunks - this is good! We don&#39;t want disintegrated mush, nor giant chunks. Once the pasta turns red and the sauce and fish bits are clinging to the pasta straws, remove from heat and divide between bowls immediately.

Serve - Sprinkle with pasta, pangrattato and parmesan. Eat immediately!

Preheat oven to 180°C / 350°F (160°C fan-forced).

Toss bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, or until light golden and fully crisp.

Pangrattato:

Very yummy, but a little on the spicy side. We love some heat around here, so it was fine for us but might not work for the average dinner guest. I might add a splash of cream or cut back on either the peppercorns or chili flakes. Also, this sauce can handle more than the recommended fish and pasta portions because it’s so flavorful and the pasta water stretches it. This recipe is a good way for me to use up my cod!  I get Alaskan fish delivered, and the cod always seems to stack up.

This was actually so good thank you. I did not even do the bread or the parmesan and I had no fennel seeds so used 1/2t fenugreek, 1/2t cumin and a smidge celery seeds and it was sooo  good. Thanks

Made this tonight. Great.  It’s a keeper. Thank you so much.  Didn’t have a lot of parsley so just added in a little silver beet which gave it colour but didn’t change the taste.

An absolute winner of a recipe!! Tastes and smells like a top Italian restaurant dish. Will be making this again and again……..Thanks Nagi x
P.s I’m going to try it with chicken too

Loved this dish, my husband says one of the best things I’ve ever made! Thanks 💕

Made this yesterday for dinner. It was absolutely delicious. Thanks Nagi,.. you are the best!

Absolutely delicious! I used baby ling - am currently scoffing the leftovers for lunch. Sooooo tasty 🤤

My husband caught snapper over the weekend so we decided to give this a go - so quick and easy! Surprisingly big flavours given how quick it was. Will definitely make it again!

Top 1 fish ragu recipes from across the web

The most viewed fish ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Calabrian Fish Ragu

Top 1 fish ragu recipes from across the web

The most viewed fish ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Calabrian Fish Ragu

The most viewed fish ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine