Paccheri with fish ragù
A delicious fish sauce, ideal for seasoning all fresh or dried pasta. We chose Paccheri, typical from Naples, which are perfect with seafood sauces.
You say ragù and you think of meat. What if, instead, we made it with fish? Octopus (polpo), cuttlefish (seppia), tub gurnard (gallinella di mare), squid (calamaro), sea bass (spigola-branzino), sea bream (orata), shrimps (gamberi), scallops (capesante): for the fish ragù, all the meat is cut into chunks, browned with celery, carrot, onion, garlic and oil and then cooked together with the tomato (passata) puree.
Servings: 6-8 people
Ingredients:
500 g tomato (passata) puree (17,6 oz.)
250 g 1 small octopus (cleaned) (8.8 oz.)
150 g cuttlefish (cleaned) (5,2 oz.)
150 g shelled prawn tails (5.2 oz.)
150 g gurnard fillets (5.2 oz.)
120 g minced celery, carrot, onion (4.2 oz.)
100 g dry white wine (3,5 oz.)
100 g white fish meat (sea bass, sea bream) (3,5 oz.)
3 chopped scallops
1 cleaned squid
1 clove of garlic
1 fresh chilli
extra virgin olive oil
chopped parsley
fish broth
Preparation:
Step 1
Clean and cut all the fish into chunks.
Step 2
Brown the celery, carrot and onion in a saucepan with oil and garlic, then add all the fish, blend with the wine, let it evaporate, add the tomato puree, 1 ladle of fish broth and the chilli pepper cut in half lengthwise; reduce the heat and cook for about 40 minutes; finally eliminate chilli and garlic.
Step 3
Cook the paccheri in boiling salted water, drain when al dente and season in the saucepan with the ragù by combining 1 ladle of cooking water ** and chopped parsley.
** Remember to put apart a cup of cooking water before draining the pasta.
Tips: if you choose whole fish to clean, use the scraps to prepare the broth. This ragù can also be kept in the freezer, however it is best enjoyed when freshly made.
Wine:
I would pair with a white Falanghina to be served cold.
Enjoy!
