This is a fish pasta in a richly flavoured fish ragu pasta sauce.
Calabrian Fish Ragu Pasta
I feel like the name of todays recipe requires explanation.
Because, NEWSFLASH, it doesnt have to be slow cooked for hours to be called a ragu!
Fish tossed in a bold Calabrian spice mix
As for the Calabrian part of the name?
So, as you might have guessed, this is a fish pasta that is big on flavour.
I love that it tastes exotic and restaurant-y but its economical and easy!
Ingredients in this Fish Ragu Pasta
Heres what you should probably make this.
The fish
Key to this pasta is the spice mix for the fish.
So, think fennel and paprika with a hit of spiciness.
Fish tossed in a bold Calabrian spice mix
Bold is the word that comes to mind!
Any firm white fish fillets (skinless and boneless) can be used in this recipe.
Delicate and thin-filleted fish Like flounder, sole, plaice, turbot, whiting.
The texture of the flesh is a bit too delicate for this pop in of cooking.
Oily fish Like sardines or mackerel.
A bit too overwhelming, flavours dont quite match.
Whole fennel and black peppercorns These are toasted then ground, for maximum flavour impact.
More spices Nutmeg, paprika, chilli flakes (red pepper flakes).
Feel free to dial back the chilli if youre concerned about spicineess.
In the pasta and the sauce
Pasta Any long strand thinnish pasta is ideal here.
Its readily available in Australian supermarkets nowadays, alongside pasta sauces.
It costs around the same as canned tomato.
A regular in my recipes!
More on tomato passatahere.
Tomato paste A boost of tomatoey flavour and to help thicken the sauce.
Garlic Because, garlic.
Rarely do savoury recipes happen around here without garlic!
Parsley and parmesan garnishes.
I know parmesan isnt strictly traditional in Italian fish and seafood pastas.
But, it works.
Were not after loads of parmesan cheesiness.
It just adds saltiness.
Bread Use a denser bread like sourdough, ciabatta etc which have structure and go really crunchy when toasted.
BUT if sandwich bread is all you have, Id still go ahead!
Or, substitute with panko breadcrumbs.
Oil and salt To make it crunchy and salty.
1. pangrattato first
Get the pangrattato in the oven first.
CALABRIAN SPICED FISH NEXT
Next up, toast the spices and coat the fish in the tasty flavours.
Use a large deep skillet or pot, something large enough to toss the pasta with the sauce later.
No oil required at this stage.
Grindthe spices using a mortar and pestle, or a grinder.
Once coated, set aside while you prep the other ingredients.
No need to marinate.
Boil pastafor the time per the packet directions minus 1 minute.
It should be al dente cooked through but still a slight firm but.
It will soften more as it cooks through more when tossed with the pasta sauce.
Scoop outabout 1 1/2 cups of pasta cooking water.
We will need this for the pasta tossing at the end.
and cook for 2 minutes.
Prevent screen from sleeping
Add the tomato passataand simmer for 5 minutes.
The fish ragu sauce This is what it looks like before the tossing process starts.
Notice how the fish pieces are still whole at this stage.
I find that texture the most appealing for me.
What we dont wantis for all the fish to disintegrate.
Its so much nicer to have fish chunks so you know youre eating fish rather than unidentifiable mush!
Add reserved pasta cooking waterand simmer for a further 2 minutes.
You will see in the next step!
Toss with pasta Then add the pasta and most of the parlsey.
Now, its ready for serving.
Twirl into bowls and cover liberally with a shower of the crunchy pangrattato and finish with parmesan!
Really hope you love this as much as I do.
The fish ragu is divine as it is.
But with that crunchy pangrattato?
Dozer was put on front door guard duty.
I felt totally safe.
