fish ragu pasta
A simple fish and tomato-based sauce for a light, tasty pasta dish.
Servings: 2
Calories: 669kcal
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Ingredients
- 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
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
Calories: 669kcal | Carbohydrates: 83g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 475mg | Potassium: 1109mg | Fiber: 4g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 17.2mg | Calcium: 138mg | Iron: 3.3mg