Calabrian Fish Ragu with Linguine and Crispy Sourdough Recipe
A vibrant and flavorful Calabrian Fish Ragu featuring tender white fish cubes simmered in a spiced tomato sauce with fennel, smoked paprika, and a hint of chili, served over linguine pasta and finished with crispy olive-oil-toasted bread crumbs and fresh Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Fish and Spice Mix
- 250g/8 oz firm white fish fillets, skinless, boneless, cut into 2 cm (0.8″) cubes (e.g. barramundi, snapper, cod)
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika (substitute ordinary paprika if unavailable)
- 1/2 tsp red chilli flakes (adjust to taste 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
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
Sauce and Garnish
- 3 garlic cloves, finely minced
- 3/4 cup tomato passata (or tomato puree)
- 1 tbsp finely chopped parsley
- Parmesan cheese, finely grated (for serving)
- 1 cup stale bread (like sourdough or ciabatta), crusts removed and torn into irregular 1cm (0.4″) pieces
- 2 tsp extra virgin olive oil (for toasting bread)
- 1 pinch cooking/kosher salt (for bread crumbs)
Instructions
- Toast & Grind: Preheat a large deep skillet or pot over medium heat without oil. Toast 3/4 tsp black peppercorns and 1 tsp fennel seeds for 1 1/2 to 2 minutes until fragrant and the fennel is lightly browned. Transfer immediately to a mortar and grind to a powder while still hot.
- Coat Fish: Transfer the ground spice mix into a medium bowl with 1 tbsp smoked paprika, 1/2 tsp red chilli flakes, 1/2 tsp nutmeg powder, 1/2 tsp caster sugar, 3/4 tsp cooking salt, 3 tbsp extra virgin olive oil, and 2 tbsp tomato paste. Stir well until combined. Add the 250g cubed fish and toss gently to coat evenly. Set aside to marinate briefly.
- Cook Pasta: Bring 3 litres of water to a boil and add 1 tbsp cooking salt. Add 250g linguine pasta and cook according to package instructions minus 1 minute to retain firmness. Just before draining, scoop out 1 1/2 cups of the pasta cooking water and set aside. Drain pasta in a colander and leave until ready to use.
- Prepare Calabrian Fish Ragu: Using the same skillet you toasted the spices in, heat 1 1/2 tbsp extra virgin olive oil over medium-high heat. Add 3 finely minced garlic cloves and cook for 1 minute until aromatic. Add the spiced fish cubes and cook for 2 minutes, stirring frequently to ensure even cooking. Pour in 3/4 cup tomato passata, stir well, and simmer for 5 minutes, stirring occasionally. Add 1 cup reserved pasta cooking water and continue simmering for 2 more minutes until sauce is slightly thickened and fish is cooked through.
- Toast Bread Crumbs: In a small pan, heat 2 tsp extra virgin olive oil over medium heat. Add 1 cup torn stale bread pieces along with a pinch of salt. Toast while stirring frequently until pieces are golden brown and crisp. Remove from heat and set aside.
- Serve: Toss the drained pasta into the Calabrian fish ragu, coating evenly. Divide among serving bowls. Sprinkle generously with toasted bread crumbs, finely chopped parsley, and grated Parmesan cheese. Serve immediately.
Notes
- You can substitute the fish type based on availability, but firm white fish works best for this recipe.
- If you prefer, you may grind the black pepper and fennel seeds beforehand or use ground spices but toasting whole seeds enhances the flavor.
- Tomato passata is a smooth tomato puree, an ideal sauce base; canned tomato puree is a suitable substitute.
- Using stale bread for the crumbs gives a nice crust and texture; fresh bread can be dried in the oven before toasting if necessary.
- A large deep skillet or heavy-bottomed pot works well for toasting spices and cooking the sauce evenly.
