Description
A vibrant and flavorful Calabrian Fish Ragu featuring tender white fish simmered in a spicy tomato sauce with fragrant fennel and peppercorns, served over linguine pasta and topped with crispy pangrattato and Parmesan for a deliciously comforting Italian meal.
Ingredients
Scale
Calabrian Fish Ragu
- 250g/8 oz firm white fish fillets (skinless, boneless, cut into 2 cm / 0.8″ cubes) (barramundi, snapper, cod)
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika (substitute: ordinary paprika)
- 1/2 tsp red chilli flakes (feel free to reduce or omit)
- 1/2 tsp nutmeg powder
- 1/2 tsp caster / superfine sugar
- 3/4 tsp cooking / kosher salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 3 garlic cloves, finely minced
- 3/4 cup tomato passata (tomato puree)
- 1 tbsp finely chopped parsley
Pasta
- 250g/8 oz linguine pasta (or fettuccine, spaghetti)
- 1 tbsp cooking / kosher salt (for pasta water)
- 1 1/2 tbsp extra virgin olive oil
Pangrattato (Toasted Breadcrumbs)
- 1 cup stale bread (sourdough, ciabatta; crusts removed, torn/chopped into 1cm / 0.4″ pieces)
- 2 tsp extra virgin olive oil
- 1 pinch cooking / kosher salt
For serving
- Parmesan cheese, finely grated
Instructions
- Toast & grind spices: Preheat a large deep skillet or pot over medium heat without oil. Toast black peppercorns and fennel seeds for 1½ to 2 minutes until fragrant and the fennel is lightly browned. Immediately transfer to a mortar and pestle; while still hot, grind into a powder.
- Coat fish: Place the cubed fish into a medium bowl and add the ground spices along with smoked paprika, red chilli flakes, nutmeg powder, sugar, cooking salt, 3 tbsp extra virgin olive oil, and 2 tbsp tomato paste. Stir gently but thoroughly with a spatula until the fish is evenly coated. Set aside to marinate briefly.
- Cook pasta: Bring 3 litres of water to a boil with 1 tbsp cooking salt. Add linguine and cook according to the package instructions minus 1 minute to keep it slightly firm. Just before draining, reserve 1½ cups of the pasta cooking water. Drain pasta in a colander and keep aside.
- Prepare Calabrian fish ragu: Using the skillet you toasted the spices in, heat 1 ½ tbsp extra virgin olive oil over medium-high heat. Add minced garlic and cook for 1 minute until aromatic. Add the marinated fish mixture and cook for 2 minutes, stirring regularly to prevent sticking. Pour in the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for an additional 2 minutes to meld flavors and loosen the sauce.
- Toss pasta with sauce: Add the cooked linguine and ¾ of the chopped parsley to the skillet. Toss everything together for about 1 minute, ensuring the pasta is well coated with the sauce and fish pieces. The fish should break into flakes but maintain some chunkiness, creating a desirable texture. When the pasta resembles a vibrant red, sauce-coated dish, remove from heat.
- Prepare pangrattato: While the pasta cooks, heat 2 tsp olive oil in a small pan over medium heat. Add the torn bread pieces and a pinch of salt. Toast, stirring frequently until the breadcrumbs are golden brown and crisp. Remove from heat and set aside.
- Serve: Divide the pasta among bowls. Sprinkle generously with the toasted pangrattato and finely grated Parmesan cheese. Garnish with the remaining parsley and serve immediately for the best flavor and texture experience.
Notes
- Note 1: Use firm white fish like barramundi, snapper, or cod for the best texture that holds during cooking.
- Note 2: Toasting whole spices (black peppercorns and fennel seeds) before grinding enhances their flavor compared to using pre-ground spices.
- Note 3: Tomato passata can be substituted with good quality tomato puree if unavailable.
- Note 4: Using stale bread for pangrattato is important to achieve the right crunchy texture.
- Note 5: Using the same skillet for toasting spices and cooking the ragu enhances flavor through the fond left in the pan.
- Feel free to adjust the level of chili flakes based on your spice preference or omit for a milder dish.
- Ensure to reserve pasta water as it helps to loosen the sauce and helps it cling to the pasta.
