Ingredients

250g (8 oz) firm white fish fillets, skinless and boneless, cut into 2 cm (0.8″) cubes (barramundi, snapper, cod)

3/4 tsp black peppercorns

1 tsp fennel seeds

1 tbsp smoked paprika (can substitute with ordinary paprika)

1/2 tsp red chilli flakes (optional, adjust to taste)

1/2 tsp nutmeg powder

1/2 tsp caster or superfine sugar

3/4 tsp cooking or kosher salt

3 tbsp extra virgin olive oil

2 tbsp tomato paste

250g (8 oz) linguine pasta (or fettuccine, spaghetti)

1 tbsp cooking or kosher salt (for pasta water)

1 1/2 tbsp extra virgin olive oil

3 garlic cloves, finely minced

3/4 cup tomato passata (or tomato puree)

1 tbsp finely chopped parsley

Parmesan cheese, finely grated (for serving)

1 cup stale bread like sourdough or ciabatta, crusts removed and torn into 1 cm (0.4″) pieces

2 tsp extra virgin olive oil (for pangrattato)

1 pinch cooking or kosher salt (for pangrattato)

Instructions

Step 1: Preheat a large deep skillet or pot over medium heat without oil. Toast the black peppercorns and fennel seeds for 1½ to 2 minutes until fragrant and the fennel is lightly browned. Transfer to a mortar and grind to a powder while still hot.

Step 2: In a medium bowl, combine the ground spices with smoked paprika, red chilli flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Add the cubed fish and stir gently with a spatula until well coated. Set aside.

Step 3: Bring 3 litres of water to a boil with 1 tablespoon of salt. Cook the pasta according to packet instructions minus 1 minute for al dente texture. Scoop out 1½ cups of the pasta cooking water before draining, then drain the pasta and set aside.

Step 4: While pasta cooks, heat 1½ tablespoons olive oil in the skillet over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fish mixture and cook for 2 minutes, stirring regularly.

Step 5: Pour in the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta water and simmer for another 2 minutes to loosen the sauce.

Step 6: Add the drained pasta and ¾ of the chopped parsley to the skillet. Toss together for 1 minute to coat the pasta well. The fish will mostly flake apart but some chunks should remain for texture. Remove from heat.

Step 7: For the pangrattato, preheat your oven to 180°C (350°F). Toss the torn bread pieces with 2 teaspoons olive oil and a pinch of salt. Spread on a baking tray and bake for 10 minutes, tossing halfway through, until golden and crispy.

Step 8: Serve the pasta divided into bowls, topped with pangrattato, the remaining parsley, and grated Parmesan. Enjoy immediately for the best flavor and texture.

Tips & Variations

Use fresh fish for the best flavor, but you can substitute with frozen if needed—just thaw completely before using.

If you don’t have a mortar and pestle, grind the spices using a spice grinder or crush them in a zip-lock bag with a rolling pin.

Adjust chilli flakes to your heat preference or omit completely if you prefer a milder dish.

Try different pasta shapes like fettuccine or spaghetti if linguine is unavailable.

Pangrattato can be flavored with garlic powder or herbs like oregano for extra interest.

FAQs

Can I use other types of fish for this ragu?

Yes, firm white fish like cod, snapper, or barramundi are ideal because they hold their shape well and absorb the flavors nicely.

What can I substitute if I don’t have fennel seeds?

If fennel seeds aren’t available, anise seeds or a small pinch of ground fennel or cumin can add a similar subtle sweetness and aroma.

Dinner

Calabrian Fish Ragu with Pasta and Crispy Pangrattato Recipe

Introduction