fish ragu pasta

Name: fish ragu pasta
Cook time: 40 min
Total time: 40 min
Yield: 2 serving
Ingredients: 1.25 lb whole white fish; ⅛ teaspoon fennel seeds; 1 bay leaf; 2 peppercorns; ⅔ cup white wine; 2 cups water; 1 tablespoon olive oil; ¼ onion; 2 anchovy fillets; 1 clove garlic; 1 cup chopped tomatoes; ½ cup fish stock; 1 tablespoon parsley; 7 oz pasta

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
40 mins
Servings
2
Calories
669 kcal
Course
Main Course
Cuisine
Italian

fish ragu pasta

Sasha Velasquez

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A simple fish and tomato-based sauce for a light, tasty pasta dish.

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Ingredients

Servings

1.25 lb whole white fish eg snapper (for milder flavor) or red mullet (for deeper flavor) giving approx 9oz/260g as fillets
⅛ teaspoon fennel seeds
1 bay leaf small
2 peppercorns
⅔ cup white wine 150ml
2 cups water 480ml, or a little less

For the sauce

1 tablespoon olive oil
¼ onion
2 anchovy fillets
1 clove garlic small
1 cup chopped tomatoes 240ml, finely chopped
½ cup fish stock 120ml, use bones to make stock as in instructions
1 tablespoon parsley finely chopped , a small handful
7 oz pasta 200g, I used bucatini but use whatever you prefer

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Instructions

Ask your fishmonger to fillet the fish for you but to give you the head and bones. Put the head and bones into a pan along with the fennel seeds, bay leaf, peppercorns, white wine and water. Bring to a boil then reduce to a simmer. Simmer for approx 30min, starting the rest of the steps after approx 15min.
After the stock has been simmering approx 15-20min, warm the oil in a medium skillet/frying pan. Finely chop the onion and slice the anchovies then add them to the pan. Cook for approx 5-10min until the onion is softening and the anchovies have melted away. Add the garlic and cook for another couple minutes before adding the tomatoes and ½ cup stock from the pan.
Cook for another 5min then add the fish fillets and simmer until cooked through, turning after a few minutes.
At the same time, put the remaining stock in a pan with the pasta and top up to cover well with hot water. Bring to a boil and cook until done, as per packet instructions.
Once cooked, add the parsley to the sauce, then mix the pasta into the sauce and serve.

Nutrition Information

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Calories 669kcal (33%) Carbohydrates 83g (28%) Protein 42g (84%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 49mg (16%) Sodium 475mg (20%) Potassium 1109mg (32%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 435IU (9%) Vitamin C 17.2mg (19%) Calcium 138mg (14%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 669 kcal

% Daily Value*

Calories	669kcal	33%
Carbohydrates	83g	28%
Protein	42g	84%
Fat	10g	15%
Saturated Fat	1g	5%
Cholesterol	49mg	16%
Sodium	475mg	20%
Potassium	1109mg	24%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	435IU	9%
Vitamin C	17.2mg	19%
Calcium	138mg	14%
Iron	3.3mg	18%