Calabrian Fish Ragu is a vibrant and flavorful dish that celebrates the coastal cuisine of Italy. Featuring succulent pieces of fish in a rich, spiced tomato sauce, this dish is sure to delight your taste buds. Paired with linguine pasta and a sprinkle of crunchy pangrattato, it brings the essence of Calabria right to your dinner table.
Why Make This Recipe
This Calabrian Fish Ragu is not just another pasta dish; it’s a delightful meal that combines fresh ingredients and bold flavors. It’s perfect for those who enjoy seafood and want to try something new. The dish is also quick to prepare, making it a great choice for a weeknight dinner or a special occasion. Plus, with simple ingredients and easy steps, anyone can impress their family and friends with this Italian classic.
How to Make Calabrian Fish Ragu
Ingredients
- 250g/ 8 oz firm white fish fillets (skinless, boneless, cut into 2 cm / 0.8″ cubes; options: barramundi, snapper, cod – Note 1)
- 3/4 tsp black peppercorns (Note 2 for ground option)
- 1 tsp fennel seeds (Note 2 for ground option)
- 1 tbsp smoked paprika (or ordinary paprika)
- 1/2 tsp red chili flakes (feel free to reduce/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
- 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 (US: tomato puree – Note 3)
- 1 tbsp finely chopped parsley
- Parmesan cheese (finely grated, for serving)
- 1 cup stale bread (like sourdough or ciabatta; crusts removed, torn/chopped into irregular 1cm/0.4″ pieces – Note 4)
- 2 tsp extra virgin olive oil
- 1 pinch cooking/kosher salt
Directions
- Toast & Grind: Preheat a large deep skillet or pot over medium heat, without any oil. Toast the black peppercorn and fennel for about 1 1/2 to 2 minutes until fragrant and the fennel is lightly browned. Transfer to a mortar and grind to a powder while still hot.
- Coat Fish: In a medium bowl, mix the toasted spices with the remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined, then set aside.
- Cook Pasta: Boil 3 liters of water with the cooking salt. Cook the pasta according to the packet directions, but stop 1 minute earlier. Before draining, scoop out 1 1/2 cups of the pasta cooking water. Drain the pasta in a colander and set aside.
- Calabrian Fish Ragu: In the same skillet used for the spices, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1 minute. Add the fish and cook for 2 minutes, stirring regularly. Pour in the tomato passata and let it simmer for 5 minutes, stirring occasionally. Then, add 1 cup of the reserved pasta cooking water and simmer for 2 more minutes.
- Toss Pasta: Add the cooked pasta and 3/4 of the chopped parsley to the skillet. Toss for 1 minute to coat the pasta in the sauce. The fish will flake but should not turn to mush; some larger pieces are nice.
- Serve: Divide the dish among bowls. Top with the remaining parsley, pangrattato, and a sprinkle of Parmesan cheese. Enjoy immediately!
How to Serve Calabrian Fish Ragu
Serve the Calabrian Fish Ragu in deep bowls, ensuring each portion has a good mix of pasta and fish. Finish off with a sprinkle of Parmesan cheese and some crunchy pangrattato on top for added texture. A glass of white wine pairs beautifully with this dish!
How to Store Calabrian Fish Ragu
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water to prevent the pasta from drying out. It’s best enjoyed fresh, but it can still be tasty the next day.
Tips to Make Calabrian Fish Ragu
- Use fresh fish for the best flavor, but frozen fillets work well too.
- Adjust the spice level by adding more or less red chili flakes based on your preference.
- If you can’t find linguine, fettuccine or spaghetti can be a suitable substitute.
Variation
Feel free to add vegetables like cherry tomatoes or spinach to enhance the dish and add more nutrition. You can also swap the white fish with shrimp or scallops if you prefer those options.
FAQs
1. Can I use a different type of fish?
Yes, any firm white fish like haddock or tilapia works well in this recipe.
2. Can I make this ahead of time?
It’s best enjoyed fresh, but you can store the ragu and pasta separately in the fridge for a few days.
3. What can I use instead of pangrattato?
You can substitute pangrattato with store-bought breadcrumbs, but to keep the dish authentic, it’s best to make your own crunchy bread topping.
Now you’re ready to dive into making your very own Calabrian Fish Ragu! Enjoy the cooking process, and savor the delightful meal.
Calabrian Fish Ragu
Ingredients
Calabrian Spiced Fish Ingredients
- 250 g firm white fish fillets (skinless, boneless, cut into 2 cm cubes) (options: barramundi, snapper, cod)
- ¾ tsp black peppercorns (Note 2 for ground option)
- 1 tsp fennel seeds (Note 2 for ground option)
- 1 tbsp smoked paprika (or ordinary paprika)
- ½ tsp red chili flakes (feel free to reduce/omit)
- ½ tsp nutmeg powder
- ½ tsp caster/superfine sugar
- ¾ tsp cooking/kosher salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
Pasta Ingredients
- 250 g linguine pasta (or fettuccine, spaghetti)
- 1 tbsp cooking/kosher salt (for pasta water)
- 1 ½ tbsp extra virgin olive oil
- 3 cloves garlic (finely minced)
- ¾ cup tomato passata (US: tomato puree)
- 1 tbsp finely chopped parsley
- Parmesan cheese finely grated (for serving)
Pangrattato Ingredients
- 1 cup stale bread (like sourdough or ciabatta; crusts removed, torn/chopped into irregular 1cm pieces)
- 2 tsp extra virgin olive oil
- 1 pinch cooking/kosher salt
Instructions
Preparation
- Preheat a large deep skillet or pot over medium heat, without any oil.
- Toast the black peppercorn and fennel for about 1 1/2 to 2 minutes until fragrant and the fennel is lightly browned. Transfer to a mortar and grind to a powder while still hot.
Coat Fish
- In a medium bowl, mix the toasted spices with the remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined, then set aside.
Cook Pasta
- Boil 3 liters of water with the cooking salt. Cook the pasta according to the packet directions, but stop 1 minute earlier. Before draining, scoop out 1 1/2 cups of the pasta cooking water. Drain the pasta in a colander and set aside.
Calabrian Fish Ragu
- In the same skillet used for the spices, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1 minute.
- Add the fish and cook for 2 minutes, stirring regularly.
- Pour in the tomato passata and let it simmer for 5 minutes, stirring occasionally.
- Add 1 cup of the reserved pasta cooking water and simmer for 2 more minutes.
Toss Pasta
- Add the cooked pasta and 3/4 of the chopped parsley to the skillet. Toss for 1 minute to coat the pasta in the sauce. The fish will flake but should not turn to mush; some larger pieces are nice.
Serve
- Divide the dish among bowls. Top with the remaining parsley, pangrattato, and a sprinkle of Parmesan cheese. Enjoy immediately!
