Introduction
Calabrian Spiced Fish is a delightful dish that showcases the robust flavors of southern Italy. The combination of firm white fish, aromatic spices, and a rich tomato sauce elevates a simple pasta meal into a culinary experience. This recipe pairs the fish with linguine, creating a light yet satisfying dish, perfect for a weeknight dinner or a special occasion. In addition, a crunchy pangrattato topping adds texture and flavor, making every bite enjoyable.
Detailed Ingredients with measures
Fish:
– 250g/8 oz firm white fish fillets, skinless, boneless, cut into 2 cm/0.8″ cubes (options include barramundi, snapper, cod)
– 3/4 tsp black peppercorns (ground option available)
– 1 tsp fennel seeds (ground option available)
– 1 tbsp smoked paprika (can substitute with ordinary paprika)
– 1/2 tsp red chili flakes (optional, can 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 (equivalent to 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
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 4
Detailed Directions and Instructions
Toast & Grind
Preheat a large deep skillet or pot over medium heat, without any oil. Toast the black peppercorns and fennel seeds for 1 1/2 to 2 minutes until they become fragrant and the fennel is lightly browned. Transfer the toasted spices to a mortar and use a pestle to grind them into a powder while they are still hot.
Coat Fish
Transfer the ground spices to a medium bowl along with the remaining ingredients for the Calabrian spiced fish. Stir well with a spatula until all ingredients are combined. Set the mixture aside.
Cook Pasta
In a large pot, bring 3 liters of water to a boil and add 1 tablespoon of cooking salt. Cook the linguine (or alternative pasta) according to the packet instructions, reducing the cooking time by 1 minute. Just before draining, scoop out 1 1/2 cups of the pasta cooking water. Drain the pasta in a colander and set aside until ready to use.
Calabrian Fish Ragu
While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in the same skillet used for toasting the fennel over medium-high heat. Add the minced garlic and cook for 1 minute. Then, add the spiced fish mixture and cook for 2 minutes, stirring regularly. Next, add the tomato passata and simmer for 5 minutes, stirring occasionally. After that, add 1 cup of the reserved pasta cooking water and simmer for an additional 2 minutes.
Toss Pasta
Add the drained pasta to the skillet along with 3/4 of the chopped parsley. Toss the pasta for 1 minute to ensure it is well coated with the sauce. Most of the fish will break into flakes, but some larger chunks should remain intact. Once the pasta turns red and the sauce and fish bits adhere to it, remove the skillet from heat and immediately divide the contents between serving bowls.
Serve
Sprinkle each serving with the pangrattato and finely grated Parmesan cheese. Serve immediately.
Notes
Note 1
You can use any firm white fish such as barramundi, snapper, or cod for this recipe.
Note 2
If you prefer, you can use ground black pepper and ground fennel seeds for convenience instead of toasting and grinding them yourself.
Note 3
Tomato passata is known as tomato puree in the US.
Note 4
Use stale bread options such as sourdough or ciabatta, and remove the crusts. Tear or chop it into irregular pieces of approximately 1 cm.
Note 5
Ensure the skillet or pot is truly hot before toasting the spices to achieve the best flavor extraction.
Cook techniques
Toasting and Grinding Spices
Preheat a large deep skillet or pot over medium heat without oil. Toast black peppercorns and fennel seeds for 1 1/2 to 2 minutes until they become fragrant and the fennel is lightly browned. Transfer to a mortar and grind to a powder while still hot.
Coating Fish
In a medium bowl, combine the fish with remaining Calabrian spiced fish ingredients. Stir well with a spatula until fully combined, then set aside.
Cooking Pasta
In a large pot, boil 3 liters of water with cooking salt. Cook the linguine pasta according to packet instructions, minus 1 minute. Just before draining, reserve 1 1/2 cups of pasta cooking water, then drain the pasta in a colander.
Making Calabrian Fish Ragu
In the skillet used for toasting, heat olive oil over medium high heat. Sauté minced garlic for 1 minute, then add the coated fish. Cook for 2 minutes, stirring regularly. Next, add the tomato passata and simmer for 5 minutes, stirring occasionally. Incorporate 1 cup of reserved pasta cooking water and simmer for an additional 2 minutes.
Tossing Pasta
Add the drained pasta and 3/4 of the chopped parsley to the ragu. Toss for 1 minute to ensure pasta is well-coated with the sauce. Aim for a mix of flaked and larger chunks of fish. Once the pasta and sauce are combined, remove from heat and serve immediately.
Preparing Pangrattato
Preheat the oven to 180°C / 350°F (160°C fan-forced). In a small bowl, combine stale bread, olive oil, and salt. Spread the mixture on a baking tray and toast in the oven for 10 minutes, tossing at the 5-minute mark, until light golden and crisp.
FAQ
What type of fish can I use for this recipe?
You can use firm white fish fillets such as barramundi, snapper, or cod.
Can I substitute the spices?
Yes, you can use ground pepper and fennel seeds as alternatives to the whole spices.
What if I don’t have tomato passata?
Tomato puree can be used as a substitute for tomato passata.
How can I make the dish less spicy?
Feel free to reduce or omit the red chili flakes to adjust the heat to your liking.
Can I make the pangrattato in advance?
Yes, you can prepare pangrattato ahead of time and store it in an airtight container until you’re ready to serve.
What can I use instead of linguine pasta?
Fettuccine or spaghetti can be used as alternatives to linguine.
Conclusion
The Calabrian Spiced Fish with pasta showcases a vibrant combination of flavors and textures, making for a delightful and comforting dish. The blend of spices enhances the fish while the pangrattato adds a satisfying crunch. Serve this dish immediately for the best experience, garnished with fresh parsley and parmesan cheese.
More recipes suggestions and combination
Grilled Calabrian Spiced Shrimp
Substitute the firm white fish with shrimp, marinated in the same Calabrian spices, and grill for a smoky twist.
Calabrian Spiced Tofu
For a vegetarian option, replace fish with firm tofu cubes marinated in the Calabrian spice mix, sauté and serve with linguine.
Spicy Tomato Pasta
Use the tomato passata and garlic base to create a rich tomato sauce with additional vegetables like spinach or zucchini.
Fish Tacos with Calabrian Spice
Use the same spiced fish to fill soft tortillas, topped with cilantro, avocado, and a drizzle of lime.
Spiced Calabrian Vegetable Stew
Combine assorted vegetables like bell peppers, zucchini, and eggplant with the same spice blend for a hearty vegetarian stew.
Calabrian Fish Sandwiches
Transform the spiced fish into a sandwich by serving it on a crusty roll with lettuce, tomato, and a zesty aioli.
