Introduction
Calabrian spiced fish is a delightful dish that combines the robust flavors of spices with tender fish, served over linguine for a delicious meal. Topped with pangrattato and Parmesan, this dish is sure to impress.
Detailed Ingredients with measures
Calabrian Spiced Fish:
250g (8 oz) firm white fish fillets, skinless and boneless, cut into 2 cm (0.8″) cubes (e.g., barramundi, snapper, cod)
3/4 tsp black peppercorns
1 tsp fennel seeds
1 tbsp smoked paprika (or regular paprika)
1/2 tsp red chili flakes (adjust to taste)
1/2 tsp ground nutmeg
1/2 tsp caster (superfine) sugar
3/4 tsp kosher salt
3 tbsp extra virgin olive oil
2 tbsp tomato paste
Pasta:
250g (8 oz) linguine (or fettuccine, spaghetti)
1 tbsp kosher salt (for pasta water)
1 1/2 tbsp extra virgin olive oil
3 garlic cloves, finely minced
3/4 cup tomato passata (tomato puree)
Garnish:
1 tbsp finely chopped parsley
Finely grated Parmesan cheese
Pangrattato:
1 cup stale bread (like sourdough or ciabatta), crusts removed, torn into 1 cm (0.4″) pieces
2 tsp extra virgin olive oil
Pinch of kosher salt
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Detailed Directions and Instructions
Prepare Pangrattato:
Preheat the oven to 180°C (350°F). Toss the bread pieces with 2 teaspoons of olive oil and a pinch of salt. Spread them evenly on a baking tray and bake for 10 minutes, tossing the pieces at the 5-minute mark, until they are light golden and crisp.
Toast and Grind Spices:
In a large deep skillet over medium heat (without oil), toast the black peppercorns and fennel seeds for 1.5 to 2 minutes until they are fragrant and lightly browned. Transfer them to a mortar and pestle and grind to a powder while still hot.
Coat Fish:
In a mixing bowl, combine the ground spices, smoked paprika, red chili flakes, nutmeg, sugar, kosher salt, 3 tablespoons of olive oil, and tomato paste. Add the fish cubes to the bowl and stir until they are well coated. Set aside.
Cook Pasta:
Bring 3 liters of water to a boil and add 1 tablespoon of kosher salt. Cook the pasta according to the package instructions but reduce the cooking time by 1 minute. Reserve 1.5 cups of the pasta cooking water, then drain the pasta.
Prepare Fish Ragu:
Using the same skillet that was used for toasting the spices, heat 1.5 tablespoons of olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute until it becomes golden. Add the spiced fish and cook for 2 minutes, stirring regularly. Pour in the tomato passata and let it simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for an additional 2 minutes.
Combine Pasta and Sauce:
Add the drained pasta and 3/4 of the chopped parsley to the skillet. Toss everything together for 1 minute until the pasta is well coated and the fish pieces are evenly distributed. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve:
Divide the pasta among bowls. Sprinkle with the remaining chopped parsley, pangrattato, and grated Parmesan cheese. Serve immediately.
Notes
– Adjust the amount of red chili flakes based on your heat preference.
– Ensure not to overcook the fish to maintain its tenderness.
– Fresh parsley enhances the dish’s flavor and adds color when garnishing.
– Stale bread is preferred for the pangrattato, as it toasts better and gives a crunchier texture.
Cook techniques
Preparing Pangrattato
Toss stale bread pieces with olive oil and salt, then bake until golden and crisp.
Toasting and Grinding Spices
Toast whole spices in a skillet until fragrant, then grind them in a mortar and pestle for optimal flavor.
Coating Fish
Mix ground spices, paprika, chili flakes, nutmeg, sugar, salt, olive oil, and tomato paste in a bowl, then add the fish and coat thoroughly.
Cooking Pasta
Boil water with salt, cook pasta per package instructions, and reserve some cooking water before draining.
Preparing Fish Ragu
Sauté garlic in olive oil, add the spiced fish, cook briefly, then stir in tomato passata and reserved pasta water to create the sauce.
Combining Pasta and Sauce
Toss cooked pasta with the sauce and parsley until well coated, adjusting consistency with reserved water if necessary.
Serving
Plate the pasta, sprinkle with parsley, pangrattato, and Parmesan cheese before serving immediately.
FAQ
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but ensure it is fully thawed and patted dry before coating.
What type of pasta can I substitute for linguine?
You can use fettuccine, spaghetti, or any preferred pasta shape.
How can I adjust the spiciness of the dish?
You can increase or decrease the amount of red chili flakes based on your heat preference.
Can I make the pangrattato ahead of time?
Yes, pangrattato can be prepared in advance and stored in an airtight container.
What other garnishes can I use besides parsley and Parmesan?
Some alternatives include lemon zest, crushed red pepper, or additional herbs like basil or oregano.
Conclusion
This Calabrian Spiced Fish with pasta is a delightful dish that combines aromatic spices, succulent fish, and a vibrant tomato sauce. The addition of pangrattato adds a crunchy texture that complements the overall experience, making it a satisfying meal perfect for any occasion.
Spicy Shrimp Linguine
Substitute the firm white fish with shrimp seasoned with similar spices for a delicious seafood twist.
Vegetable Pasta Medley
Replace fish with a mix of seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, sautéed in the same spiced oil for a vegetarian option.
Cajun Chicken Pasta
Use cubed chicken breast coated with Cajun spices instead of fish, creating a different yet flavorful pasta dish.
Fish Tacos with Spicy Slaw
Transform the spiced fish into tacos, served with a spicy cabbage slaw and avocado for a fresh take.
Pasta Alla Puttanesca
Combine the tomato passata with olives, capers, and anchovies for a robust flavor reminiscent of traditional Puttanesca sauce, served with any type of pasta.
Chickpea and Spinach Pasta
Incorporate chickpeas and spinach into the dish, enhancing the protein content while keeping the flavors vibrant and nutritious.
