Description
This Southern Italian-inspired fish ragu is a bold, spicy pasta dish with rich flavors from a homemade Calabrian spice mix. It’s a unique way to cook fish, stretching it into a hearty meal that pairs beautifully with linguine or spaghetti. Topped with pangrattato (crispy breadcrumbs) and Parmesan, this dish is pure comfort with a gourmet twist!
Ingredients
Scale
Calabrian Spiced Fish:
- 250g (8 oz) firm white fish, skinless, boneless, cut into 2 cm cubes (barramundi, snapper, cod)
- 3/4 tsp black peppercorns (or 1/2 tsp ground black pepper)
- 1 tsp fennel seeds (or 3/4 tsp ground fennel)
- 1 tbsp smoked paprika (or regular paprika)
- 1/2 tsp red chili flakes (adjust to taste)
- 1/2 tsp nutmeg powder
- 1/2 tsp caster sugar
- 3/4 tsp kosher salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
Pasta:
- 250g (8 oz) linguine, fettuccine, or spaghetti
- 1 tbsp kosher salt, for pasta water
- 1 1/2 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 3/4 cup tomato passata (tomato purée)
- 1 cup reserved pasta water
Garnish:
- 1 tbsp fresh parsley, finely chopped
- Parmesan cheese, grated
Pangrattato (Crunchy Breadcrumbs):
- 1 cup stale bread (sourdough or ciabatta), crusts removed, chopped into 1 cm pieces
- 2 tsp extra virgin olive oil
- 1 pinch kosher salt
Instructions
1. Make the Spice Mix & Coat the Fish:
- Heat a large skillet over medium heat (no oil).
- Toast black peppercorns and fennel seeds for 1½ to 2 minutes until fragrant.
- Grind into a powder using a mortar & pestle or spice grinder.
- In a bowl, combine ground spices with fish, paprika, chili flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Mix well and set aside.
2. Cook the Pasta:
- Bring 3 liters of water to a boil, add salt, and cook pasta 1 minute less than package instructions.
- Reserve 1½ cups pasta water before draining.
3. Cook the Fish Ragu:
- Heat olive oil in the same skillet over medium-high heat.
- Add garlic, sauté 1 minute until fragrant.
- Add spiced fish, stirring frequently for 2 minutes.
- Pour in tomato passata, simmer for 5 minutes.
- Stir in 1 cup reserved pasta water, simmer for 2 more minutes.
4. Toss & Serve:
- Add drained pasta and ¾ of the parsley to the skillet. Toss for 1 minute until well-coated.
- The fish should break into flakes, but not disintegrate completely.
- Divide between bowls, top with pangrattato, Parmesan, and remaining parsley. Serve immediately!
5. Make Pangrattato (Crunchy Breadcrumbs):
- Preheat oven to 180°C (350°F) or 160°C fan-forced.
- Toss bread pieces with olive oil and salt, spread on a tray.
- Bake for 10 minutes, tossing halfway, until golden & crispy.
Notes
- Fish Options: Works best with firm white fish (barramundi, snapper, cod).
- Spice Adjustment: Reduce chili flakes for a milder taste.
- Pasta Swap: Use penne or rigatoni for a thicker, hearty dish.
- Make-Ahead: Fish ragu keeps well in the fridge for 2 days.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 22 g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 45mg