Calabrian Fish Ragu Pasta
I feel like the name of today’s recipe requires explanation. I’m calling this a ragu because it’s stewy and braisy and has beautiful depth of flavour even though it hasn’t been slow cooked for hours like my Shredded Beef Ragu. Because, NEWSFLASH, it doesn’t have to be slow cooked for hours to be called a ragu! As for the Calabrian part of the name? It’s because the seasoning is inspired by the flavours of Calabria: chillies and particularly nduja, the intensely-flavoured salami paste from the region that’s rising in popularity in the foodie world. Stuffed in focaccias, dolloped on pizzas, mixed into pasta sauces, this fiery spread has big, bold flavours and a little bit goes a long way. 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 it’s economical and easy!
Ingredients in this Fish Ragu Pasta
Here’s what you need to make this.
1. The fish
Key to this pasta is the spice mix for the fish. As mentioned earlier, the flavours in this fish pasta are based on the seasoning on nduja which is a type of salami. So, think – fennel and paprika with a hit of spiciness. Bold is the word that comes to mind!
Best fish for this pasta
Any firm white fish fillets (skinless and boneless) can be used in this recipe. Here are some suggestions: snapper, John or Silver dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki, monkfish (pricey here, so I reserve for other uses like this recipe). If using frozen, thaw thoroughly and pat dry before using.I recommend avoiding:
Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Delicate and thin-filleted fish – Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking. Oily fish – Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.
The Calabrian spices
Whole fennel and black peppercorns – These are toasted then ground, for maximum flavour impact. I would not ask you to make the effort to toast and grind if I really didn’t believe it was worth it. It is! However, I have substitutions in the recipe notes for ground fennel and pepper, if that’s all you have. More spices – Nutmeg, paprika, chilli flakes (red pepper flakes). Feel free to dial back the chilli if you’re concerned about spicineess.
2. In the pasta and the sauce
Pasta – Any long strand thinnish pasta is ideal here. I use fettuccine. Tomato passata – This is pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. It costs around the same as canned tomato. Passata is excellent for making thick, smooth sauces and soups without a long simmer time like required to break down crushed tomato. A regular in my recipes! More on tomato passata here. 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 isn’t strictly traditional in Italian fish and seafood pastas. But, it works. We’re not after loads of parmesan cheesiness. It just adds saltiness.
3. pangrattato
Pangrattato is an Italian chunky breadcrumb topping that adds an addictive crunch and flavor to pasta dishes and salads. I particularly like it with this fish ragu as it adds great texture and is a terrific contrast to the soft fish. Passata is excellent for making thick, smooth sauces and soups without a long simmer time like required to break down crushed tomato. A regular in my recipes! More on tomato passata here.
Bread – Use a denser bread like sourdough, ciabatta etc which have structure and go really crunchy when toasted. Lightweight sandwich bread is a little too delicate and kind of just dissolves into powder, bypassing the crunch completely. 🙂 BUT – if sandwich bread is all you have, I’d still go ahead! Or, substitute with panko breadcrumbs. Oil and salt – To make it crunchy and salty.
How to make fish ragu
As mentioned earlier, this is a ragu but it doesn’t have to be slow cooked for hours! In fact, if you can multi-task, you’ll get this on the table in just over 20 minutes. 🙂
1. pangrattato first
Get the pangrattato in the oven first. Toss the bread in olive oil and salt, then bake in a 180°C / 350°F (160°C fan-forced) oven for 10 minutes until crisp all the way through.
2. CALABRIAN SPICED FISH NEXT
Next up, toast the spices and coat the fish in the tasty flavours.
3. MAKING THE PASTA
The pasta sauce takes around the same time to cook as the pasta so you can make both at the same time. Now, it’s ready for serving. Twirl into bowls and cover liberally with a shower of the crunchy pangrattato and finish with parmesan! Scoop out about 1 1/2 cups of pasta cooking water. We will need this for the pasta tossing at the end. What we don’t want is for all the fish to disintegrate. It’s so much nicer to have fish chunks so you know you’re eating fish rather than unidentifiable mush! If the pasta gets too thick (excessively enthusiastic tossing, heat too high are typical causes), just add a splash of extra pasta cooking water to thin it out and give it another good toss!
Matters of serving fish ragu
As with any pasta, this fish ragu is best served and eaten piping hot and fresh, straight out of the pan while the pasta is sticky and slippery and saucy. As it sits around, the pasta continues to absorb the liquid, drying it out so it’s thick and stodgy. So, whenever you are making any pasta, be sure to have the hungry hoards at the table, ready to twirl and slurp the moment you bring the pasta bowls to the table, for maximum enjoyment! Really hope you love this as much as I do. The fish ragu is divine as it is. But with that crunchy pangrattato? It’s sheer perfection. Enjoy! – Nagi x
Watch how to make it
More things to make with fish!
Life of Dozer
My house needed a major air-out over the weekend after a particularly intense week of spice-heavy cooking, so I left all the doors open all day to create a nice breezeway. Dozer was put on front door guard duty. I felt totally safe.
