Description
A vibrant and flavorful Calabrian Fish Ragu combining tender white fish, aromatic spices, and a rich tomato sauce tossed with linguine pasta. Finished with crispy pangrattato and Parmesan, this Italian-inspired dish brings a perfect balance of smoky, spicy, and savory notes ideal for a comforting yet elegant meal.
Ingredients
Scale
Calabrian Fish Ragu Ingredients
- 250g/8 oz firm white fish fillets (skinless, boneless, cut into 2 cm / 0.8″ cubes; e.g., barramundi, snapper, or cod)
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika
- 1/2 tsp red chilli flakes
- 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 (tomato puree)
- 1 tbsp finely chopped parsley
- Parmesan cheese (finely grated, for serving)
Pangrattato Ingredients
- 1 cup stale bread (sourdough or ciabatta, crusts removed, torn/chopped into irregular 1cm/0.4″ pieces)
- 2 tsp extra virgin olive oil
- 1 pinch cooking / kosher salt
Instructions
- Toast & ground spices: Preheat a large deep skillet or pot over medium heat without oil. Toast the black peppercorns and fennel seeds for 1 1/2 to 2 minutes until fragrant and the fennel is lightly browned. Immediately transfer to a mortar and pestle and grind to a fine powder while still hot.
- Coat fish: Combine the ground spices with smoked paprika, red chilli flakes, nutmeg, sugar, salt, and 3 tablespoons of extra virgin olive oil in a medium bowl. Add the cubed fish and stir well with a spatula to coat evenly. Set aside to marinate briefly.
- Cook pasta: Bring 3 litres of salted water (with 1 tbsp salt) to a boil. Cook the linguine pasta according to package directions minus 1 minute for al dente texture. Before draining, scoop out 1 1/2 cups of the pasta cooking water and set aside. Drain pasta and keep until ready to toss with sauce.
- Prepare Calabrian fish ragu: In the same skillet used for toasting spices, heat 1 1/2 tbsp extra virgin olive oil over medium-high heat. Add minced garlic and cook for 1 minute until fragrant. Add the marinated fish and cook for 2 minutes, stirring regularly to cook evenly. Pour in the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of reserved pasta water and simmer for an additional 2 minutes to develop the sauce.
- Toss pasta with sauce: Add the cooked pasta and 3/4 of the chopped parsley to the skillet. Toss everything together for about 1 minute to evenly coat the pasta with the sauce. The fish will break up into flakes with some chunks remaining, which adds texture and flavor. When the pasta is well coated and has absorbed the sauce’s red color, remove from heat and divide between serving bowls immediately.
- Make pangrattato: Preheat oven to 180°C / 350°F (160°C fan-forced). In a small bowl, toss the torn stale bread pieces with 2 tsp olive oil and a pinch of salt. Spread evenly on a baking tray and bake for 10 minutes, stirring halfway through at 5 minutes, until the bread crumbs turn light golden and become crisp.
- Serve: Sprinkle each serving of linguine ragu with the crispy pangrattato and a generous amount of finely grated Parmesan cheese. Garnish with remaining parsley. Serve immediately and enjoy the rich, smoky, and spicy flavors of this Calabrian-inspired seafood pasta dish.
Notes
- Note 1: Use firm white fish such as barramundi, snapper, or cod for optimal texture and flavor.
- Note 2: If you prefer, use ground black pepper and ground fennel seeds instead of toasting whole.
- Note 3: Tomato passata is similar to tomato puree and can be used interchangeably.
- Note 4: Use day-old stale bread like sourdough or ciabatta to make crispy pangrattato. Remove crusts for best texture.
- Note 5: Toast spices carefully to avoid burning, medium heat allows them to become aromatic without burning.
- Adjust red chilli flakes to control spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Keywords: Calabrian fish ragu, fish pasta recipe, spicy fish pasta, Italian seafood ragu, linguine fish ragu, pangrattato, Mediterranean pasta
