Calabrian 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's rising in popularity in the restaurant scene! It's a great way to make fish stretch further, cooked in a unique way that's outrageously delicious with big, bold Southern Italian flavours.No stale bread? Use panko instead. See notes. 3 servings? I know it's a little odd, but the spice mix didn't scale down neatly to make pasta for 2! (3/8 tsp nutmeg?!). Leftovers are always delicious. :)

👥 3 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●skillet
●pot
●bowl
●spatula
●colander
●oven

📝 Preparation Steps

Toast & 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'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!

Pangrattato:

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.

Nutrition Facts

calories

714 kcal

fat Content

28 g

serving Size

1 serving

fiber Content

7 g

sugar Content

9 g

sodium Content

3264 mg

protein Content

31 g

trans Fat Content

0.01 g

cholesterol Content

38 mg

carbohydrate Content

86 g

saturated Fat Content

4 g

unsaturated Fat Content

22 g

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