Calabrian Fish Ragu

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Preheat a large deep skillet over medium heat without oil. Toast the peppercorns and fennel seeds for 1.5 to 2 minutes, until fragrant and the fennel is lightly browned. Grind to a powder in a mortar while still hot.
2. Put the fish in a medium bowl with the smoked paprika, chilli flakes, nutmeg, sugar, 3/4 tsp salt, 3 tbsp olive oil, tomato paste and the ground spices. Stir well and set aside.
3. Bring 3 litres of water to the boil with 1 tbsp salt. Cook the pasta for the packet time minus 1 minute. Just before draining, reserve 1 1/2 cups of the cooking water, then drain.
4. While the pasta cooks, heat 1 1/2 tbsp olive oil in the same skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the fish and cook for 2 minutes, stirring often. Add the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta water and simmer for 2 minutes.
5. Add the pasta and three quarters of the parsley and toss for 1 minute until the sauce coats the pasta. Some fish should flake and some should stay in larger chunks. Once the pasta is red and the sauce clings to it, remove from the heat and divide between bowls immediately.
6. For the pangrattato, preheat the oven to 180°C / 350°F (160°C fan-forced). Toss the bread with 2 tsp olive oil and a pinch of salt. Spread on a tray and bake for 10 minutes, tossing at the 5-minute mark, until light golden and fully crisp.
7. Sprinkle the bowls with the remaining parsley, the pangrattato and the grated Parmesan, and serve immediately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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