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Italian Fish Ragù Recipe
Fish Ragù is a delicious and versatile pasta sauce, popular in Mediterranean and Italian coastal cuisine. This flavorful sauce is a classic Italian recipe made with fresh seafood and is lighter than traditional meat-based ragù.Depending on the region and the fish that’s available, there are many delicious variations of fish ragù across Italy.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6
Calories: 363 kcal
Course:
Main Course , Condiments
Cuisine:
Italian
Ingredients
- 150 g squid - 5 oz
- 150 g cuttlefish - 5 oz
- 1 sea bass - whole sea bass of about 400 g/14 oz or about 150 g (5 oz) of sea bass fillet
- 200 g scampi - 7 oz
- 150 g shrimps - 5 oz
- 350 g tomato passata - ~12 oz
- 2 cloves garlic
- 1 onion - small
- 1 bunch parsley - fresh, chopped
- 60 ml dry white wine - ¼ cup
- 5 tablespoons olive oil - extra virgin
For the Fish Stock
- 1 stalk celery
- 1 liter water - 4 cups
- ½ tablespoon salt - coarse
- 1 shallot - medium
- fish - Use the scraps, excluding entrails and crustacean shells, including claws
- 1 carrot - medium
Instructions
- Clean carefully all the seafood.
- Take all the fish waste, except the entrails, and place them in a saucepan with the carrot, the celery, half onion and the coarse salt. Add the water and cook over medium heat for at least 45 minutes. In the meantime, continue preparing the fish ragu.
- Cut the molluscs and crustaceans into small pieces. Keep them separate, as they have different cooking times and should not be added to the sauce together.
- Chop the garlic, onion and parsley. Heat the oil in a pan and sauté the minced vegetables for two minutes.
- Add squid and cuttlefish cut into small pieces. Cook for a few minutes and add the white wine. Continue cooking over low heat for about 20 minutes.
- Add the tomato passata and keep cooking for about 20 minutes. When necessary, add a ladle of fish broth. The sauce must be thick but not too dry.
- Add the shrimp, prawns and sea bass fillet cut into small pieces. If you like, you can leave some whole shrimps to decorate the dishes.
- Finish cooking with another 10 minutes, mixing well. In this way the sea bass will melt and mix well, making the fish pasta sauce more creamy.
- At the end of cooking, add a little fresh parsley to taste. Fish ragu recipe is ready!
Cup of Yum
Nutrition Information
Serving
100g
Calories
363kcal
(18%)
Carbohydrates
11g
(4%)
Protein
41g
(82%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.002g
Cholesterol
247mg
(82%)
Sodium
863mg
(36%)
Potassium
1011mg
(29%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3064IU
(61%)
Vitamin C
24mg
(27%)
Calcium
113mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 363
% Daily Value*
| Serving | 100g | |
| Calories | 363kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 247mg | 82% |
| Sodium | 863mg | 36% |
| Potassium | 1011mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3064IU | 61% |
| Vitamin C | 24mg | 27% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.