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Calabrian Fish Ragu with Spiced Fish and Herb-Garnished Pasta Recipe

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3.9 from 7 reviews

This Calabrian Fish Ragu is a richly spiced Italian-inspired pasta dish featuring firm white fish cooked in a bold, smoky, and spicy Calabrian salami paste-flavored sauce. The dish combines toasted spices, fresh fish, tomato passata, and a touch of chili for depth, finished with fresh parsley, parmesan, and crunchy pangrattato, making it a sensational and unique seafood pasta perfect for an adventurous main course.

Ingredients

Calabrian Spiced Fish

  • 250g/8 oz firm white fish fillets, skinless, boneless, cut into 2 cm (0.8″) cubes (barramundi, snapper, cod)
  • 3/4 tsp black peppercorns (or ground black pepper)
  • 1 tsp fennel seeds (or ground fennel seeds)
  • 1 tbsp smoked paprika (can substitute with ordinary paprika)
  • 1/2 tsp red chilli flakes (adjust to taste)
  • 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
  • 3 garlic cloves, finely minced
  • 3/4 cup tomato passata (tomato puree)

Garnish

  • 1 tbsp finely chopped parsley
  • Parmesan cheese, finely grated, for serving

Pangrattato

  • 1 cup stale bread (sourdough, ciabatta), crusts removed, torn/chopped into irregular 1cm (0.4″) pieces
  • 2 tsp extra virgin olive oil
  • 1 pinch cooking/kosher salt

Instructions

  1. Toast & grind spices: Preheat a large deep skillet or pot over medium heat without oil. Toast black peppercorns and fennel seeds for 1 1/2 to 2 minutes until fragrant and fennel is lightly browned. Immediately transfer to a mortar and grind to a fine powder while still warm.
  2. Coat fish: In a medium bowl, combine the toasted and ground spices with smoked paprika, red chilli flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Stir well to combine. Add the fish cubes and stir gently until evenly coated. Set aside to marinate briefly.
  3. Cook pasta: Bring 3 litres of salted water (with 1 tbsp cooking salt) to a boil. Add the linguine and cook according to package instructions minus 1 minute to achieve al dente. Just before draining, scoop out 1 1/2 cups of the pasta cooking water, then drain pasta in a colander and keep aside.
  4. Make Calabrian fish ragu: Using the same skillet, heat 1 1/2 tbsp extra virgin olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Add the coated fish and cook for 2 minutes, stirring frequently to prevent sticking. Pour in the tomato passata, reduce heat to simmer, and cook for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta water and simmer for another 2 minutes to enrich the sauce.
  5. Toss pasta with sauce: Add the drained pasta and 3/4 of the chopped parsley to the skillet. Toss for 1 minute to coat the pasta well with the sauce and break some fish pieces into flakes while leaving some chunks intact for texture.
  6. Prepare pangrattato: Preheat oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced. Toss the stale bread pieces with 2 tsp olive oil and a pinch of salt. Spread on a baking tray and bake for 10 minutes, tossing halfway through, until golden and crisp.
  7. Serve: Divide the pasta and ragu between serving bowls. Sprinkle each plate with the remaining parsley, pangrattato, and a generous amount of freshly grated Parmesan cheese. Serve immediately for the best flavor and texture experience.

Notes

  • Choose firm white fish fillets such as snapper, barramundi, cod, or hake that hold shape well. Avoid oily fish and delicate thin fillets which don’t work well with this cooking style.
  • If you don’t have whole peppercorns or fennel seeds, ground versions may be used but will change the intensity slightly.
  • Tomato passata is a smooth tomato puree; if unavailable, use strained crushed tomatoes or pureed canned tomatoes as a substitute.
  • If stale bread is not available for pangrattato, use panko breadcrumbs as an alternative for the crunchy topping.
  • To toast spices evenly, make sure the skillet is fully preheated and do not burn the spices; remove as soon as aromatic.
  • Leftovers taste great the next day and can be reheated gently on the stovetop with a splash of water or olive oil.

Find it online: https://recipesbyliza.com/calabrian-fish-ragu-with-spiced-fish-and-herb-garnished-pasta-recipe/