Introduction
Calabrian Spiced Fish is a delightful dish that combines firm white fish with a blend of aromatic spices to create a flavorful ragu paired with pasta. This recipe brings together the rich flavors of smoked paprika, fennel seeds, and a hint of heat from red chili flakes, creating a satisfying meal that is sure to impress. The dish is complemented by a crispy pangrattato topping, adding an extra layer of texture and flavor.
Detailed Ingredients with measures
Calabrian Spiced Fish:
– 250g/8 oz firm white fish fillets, skinless, boneless, cut into 2 cm/0.8″ cubes (barramundi, snapper, cod)
– 3/4 tsp black peppercorns (ground option available)
– 1 tsp fennel seeds (ground option available)
– 1 tbsp smoked paprika (substitute ordinary paprika if needed)
– 1/2 tsp red chili flakes (feel free to reduce or omit)
– 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
Pasta:
– 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 (or tomato puree)
Garnish:
– 1 tbsp finely chopped parsley
– Parmesan cheese, finely grated, for serving
Pangrattato:
– 1 cup stale bread (like sourdough or ciabatta), crusts removed, torn/chopped into irregular 1cm/0.4″ pieces
– 2 tsp extra virgin olive oil
– 1 pinch cooking/kosher salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 3 servings
Detailed Directions and Instructions
Toast & Grind Spices
Preheat a large deep skillet or pot over medium heat without adding oil. Toast the black peppercorns and fennel seeds for 1.5 to 2 minutes until aromatic and the fennel is lightly browned. Transfer the toasted spices to a mortar and grind them to a powder while still hot.
Coat the Fish
In a medium bowl, combine the ground spices with the remaining Calabrian spiced fish ingredients. Mix well with a spatula until evenly coated. Set aside.
Cook the Pasta
In a large pot, boil 3 liters of water and add the cooking salt. Cook the linguine pasta according to the package instructions, subtracting 1 minute from the recommended cooking time. Just before draining, reserve 1.5 cups of the pasta cooking water. Drain the pasta in a colander and let it sit until needed.
Prepare Calabrian Fish Ragu
While the pasta is cooking, heat the extra virgin olive oil in the same skillet used for toasting the spices over medium-high heat. Add the minced garlic and sauté for 1 minute. Next, add the coated fish and cook for 2 minutes, stirring regularly. Incorporate the tomato passata and let it simmer for 5 minutes, stirring occasionally. Afterward, add 1 cup of the reserved pasta cooking water and simmer for an additional 2 minutes.
Toss the Pasta
Add the cooked pasta and three-quarters of the chopped parsley to the skillet. Toss everything together for about 1 minute, ensuring the pasta is well coated with the sauce. The fish will break up into flakes, leaving some larger chunks intact. Once the pasta is coated and red with sauce, remove from the heat and immediately divide it between bowls.
Serve
Top each serving with pangrattato and finely grated parmesan. Serve immediately for the best taste.
PANGRATTATO
Prepare the Pangrattato
Preheat the oven to 180°C / 350°F (160°C fan-forced). In a small bowl, combine the stale bread pieces, extra virgin olive oil, and a pinch of salt. Spread the mixture on a baking tray and bake for 10 minutes, tossing it halfway through cooking, or until the breadcrumbs are light golden and fully crisp.
Notes
Fish Selection
Use firm white fish fillets such as barramundi, snapper, or cod. Avoid fish that dry out easily (like swordfish or tuna) and those with delicate fillets (like flounder or sole).
Grinding Spices
Freshly grinding whole spices enhances flavor significantly. If using pre-ground spices, use 1/2 tsp of coarsely ground black pepper and fennel powder instead. No toasting is required for pre-ground spices.
Tomato Passata
Tomato passata is pureed, strained tomatoes and may be labeled as “tomato puree” in some regions. It is readily available in supermarkets and ideal for thick sauces.
Pangrattato Alternatives
If stale bread isn’t available, you can use panko breadcrumbs, toasting them for a shorter time. Fresh bread can also be used, but it may take longer to achieve a crunchy texture.
Cooking Vessel Size
Ensure the cooking vessel is large enough to toss the sauce with the pasta efficiently.
Leftovers
Leftovers can be refrigerated for up to 3 days. Reheat in the microwave with a splash of water and toss well. Store the pangrattato separately in the pantry.
Cook techniques
Toasting and Grinding Spices
Preheat a skillet over medium heat and toast black peppercorns and fennel seeds for 1.5 to 2 minutes until fragrant. Transfer to a mortar and grind while still hot for maximum flavor.
Coating Fish
Combine the fish cubes with spiced ingredients in a bowl and stir using a spatula until well mixed.
Cooking Pasta
Boil water with salt and cook pasta according to packet instructions, reducing the time by one minute. Reserve cooking water before draining the pasta.
Cooking Calabrian Fish Ragu
In the skillet used for spices, heat olive oil and sauté minced garlic for one minute. Add coated fish and cook for two minutes before incorporating tomato passata. Simmer and add reserved pasta water for a rich sauce.
Tossing Pasta
Mix the cooked pasta with the ragu and chopped parsley, ensuring the pasta is well coated with the sauce, leaving fish pieces intact.
Serving
Divide the pasta between bowls and garnish with pangrattato and grated Parmesan cheese for added flavor and crunch.
Making Pangrattato
Preheat the oven and combine stale bread pieces with olive oil and salt. Bake until golden and crisp, tossing halfway through for even cooking.
FAQ
What type of fish is best for this recipe?
Use firm white fish like barramundi, snapper, or cod, avoiding delicate or oily fish.
Can I use pre-ground spices instead of whole ones?
Yes, but whole spices provide better flavor. For pre-ground spices, use half a teaspoon each of coarsely ground black pepper and fennel powder.
What is tomato passata?
Tomato passata is pureed and strained tomatoes ideal for making thick sauces. It’s commonly available in supermarkets.
How can I make pangrattato if I don’t have stale bread?
You can use fresh bread, but it will take longer to achieve a crunchy texture.
How should I store leftovers?
Leftovers can be kept in the fridge for three days and reheated in the microwave with a splash of water. Store pangrattato in the pantry.
Conclusion
The Calabrian Spiced Fish pasta dish wonderfully combines robust flavors from the spices and the freshness of the fish, creating a memorable meal. It is a delightfully aromatic and satisfying dish that showcases the beauty of fresh ingredients and simple cooking techniques. The addition of pangrattato adds a crunchy texture, making it an enjoyable dining experience. Perfect for sharing or indulging in alone, this recipe can easily become a favorite in your culinary repertoire.
More recipes suggestions and combination
Vegetable Linguine
Combine linguine with seasonal vegetables such as zucchini, bell peppers, and cherry tomatoes. Toss with olive oil, garlic, and fresh herbs for a light, delightful dish.
Seafood Paella
Swap out the fish and use a mix of seafood such as shrimp, mussels, and calamari, cooked with saffron-infused rice for a vibrant and aromatic dish.
Spicy Shrimp Pasta
Replace the fish with shrimp, marinated in a mixture of garlic, chili flakes, and lemon juice. Sauté with linguine and a rich tomato sauce for a zesty meal.
Red Pesto Pasta
Use a homemade or store-bought red pesto sauce made from sun-dried tomatoes, nuts, and Parmesan. Combine with pasta and serve with grilled vegetables.
Herbed Chicken Pasta
Substitute fish with diced, seasoned chicken breast. Sauté with garlic, spinach, and a rich cream sauce for a comforting dish.
Creamy Mushroom Pasta
Create a creamy mushroom sauce using sautéed mushrooms, garlic, and heavy cream. Toss with your favorite pasta and finish with fresh parsley.
Pasta Primavera
Choose a variety of fresh, sautéed vegetables such as asparagus, peas, and carrots. Mix with pasta and a light olive oil or lemon dressing for a refreshing meal.
