Ingredients in this Fish Ragu Pasta

Here’s what you need to make this.

1. THE FISH

Key to this pasta is the spice mix for the fish. As mentioned earlier, the flavours in this fish pasta are based on the seasoning on nduja which is a type of salami. So, think – fennel and paprika with a hit of spiciness. Bold is the word that comes to mind!

BEST FISH FOR THIS PASTA

Any firm white fish fillets (skinless and boneless) can be used in this recipe. Here are some suggestions: snapper, John or Silver dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki, monkfish (pricey here, so I reserve for other uses like this recipe). If using frozen, thaw thoroughly and pat dry before using.

I recommend avoiding:

• Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin.
• Delicate and thin-filleted fish – Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking.
• Oily fish – Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.

THE CALABRIAN SPICES

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