Calabrian Fish Ragu

white fish

🥗Healthier: cod

💰Cheaper: tilapia

Tilapia is often less expensive and widely available.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives provide a similar flavor at a lower cost.

Preheat a large deep skillet or pot over medium heat, no oil. Toast black peppercorn and fennel for 1 1/2 to 2 minutes until fragrant and lightly browned. Grind to a powder while still hot.

Transfer to a medium bowl with remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined. Set aside.

Boil 3 litres of water with the cooking salt. Cook pasta per packet directions minus 1 minute. Just before draining, scoop out 1 1/2 cups pasta cooking water. Drain in a colander and leave until ready to use.

While the pasta is cooking, heat olive oil in the same skillet used to toast the fennel on medium high. Add garlic and cook for 1 minute. Add the fish and cook for 2 minutes, stirring regularly. Add tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.

Add pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Remove from heat and divide between bowls immediately.

Sprinkle with pangrattato and parmesan. Eat immediately.

Preheat oven to 180°C / 350°F. Toss bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, until light golden and fully crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens