Ingredients
Calabrian spiced fish:
- 250g/ 8 oz firm white fish fillets
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika
- 1/2 tsp red chilli flakes
- 1/2 tsp nutmeg powder
- 1/2 tsp caster sugar
- 3/4 tsp salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
Pasta:
- 250g/8 oz linguine pasta
- 1 tbsp cooking / kosher salt , for pasta water
- 1 1/2 tbsp extra virgin olive oil
- 3 garlic cloves , finely minced
- 3/4 cup tomato passata
Garnish:
- 1 tbsp finely chopped parsley
- Parmesan cheese , finely grated, for serving
Pangrattato
- 1 cup stale bread like sourdough, ciabatta , crusts removed chopped to cruton size
- 2 tsp extra virgin olive oil and salt
Instructions
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Toast & grind - Preheat a large deep skillet or pot over medium heat (Note 5), no oil. Toast black peppercorn and fennel for 1 1/2 to 2 minutes until it smells fragrant and the fennel is lightly browned. Transfer to a mortar and use a pestle and grind to a powder while still hot.
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Coat fish - Transfer to a medium bowl with remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined. Set aside.
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Cook pasta - Boil 3 litres of water with the cooking salt. Cook pasta per packet directions minus 1 minute. Just before draining, scoop out 1 1/2 cups pasta cooking water. Then drain in a colander and leave until ready to use.
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Calabrian fish ragu - While the pasta is cooking, heat olive oil in the same skillet you used to toast the fennel on medium high. Add garlic and cook for 1 minute. Add the fish. Cook for 2 minutes, stirring regularly. Add tomato passata. Simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.
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Toss pasta - Add pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Most of the fish will break up into flakes but some will remain in larger chunks - this is good! We don't want disintegrated mush, nor giant chunks. Once the pasta turns red and the sauce and fish bits are clinging to the pasta straws, remove from heat and divide between bowls immediately.
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Serve - Sprinkle with pasta, pangrattato and parmesan. Eat immediately!
Pangrattato:
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Preheat oven to 180°C / 350°F (160°C fan-forced).
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Toss bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, or until light golden and fully crisp.