This is probably a recipe for a fish sauce that is best cooked, photographed, and eaten in summer. It might not be the quintessential winter recipe, but I had an intense craving for fish, and with this recipe, I satisfied quite a craving, haha!!!
This fish ragout is rich in taste, flavorful, and excellent with both short and long pasta, definitely appetizing!
I didn’t add any chili pepper, but it could be a great idea….
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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FISH RAGOUT
Kitchen of ASI
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: ragout for 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients FISH RAGOUT RECIPE
- 3 oz vegetables for sauté
- 1.5 lbs mixed fish (shrimp, squid, cuttlefish, 1 fillet of plaice or sea bass)
- 1.5 cups Tomato puree
- 1 1/2 glass Dry white wine
- 1 clove garlic in its skin and crushed (to be removed after browning)
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Parsley (chopped)
Tools FISH RAGOUT RECIPE
#ADV
For sautéing pasta, I have started using and am very happy with the purchase.
30 cm Moneta Eterna wok
because it is solid, quite heavy, and I believe the cost is suitable for its characteristics! We can sauté pasta and sauce in it, but also prepare scallops, stew… I use it for everything, and it is perfect for me!
Preparation FISH RAGOUT RECIPE
To prepare this sumptuous and appetizing mixed fish ragout, first clean the fish, possibly having it done by the fishmonger, and then rinse everything under running water at home.
Sauté the mixed vegetables with a little extra virgin olive oil.
Also add the crushed garlic clove and let it flavor for a few minutes.
Then add the mixed fish (squid, cuttlefish, etc.) cut into not too small pieces and the fillet of plaice or sea bass, which will melt during cooking, making the fish ragout creamier.
Remove the garlic.
Cook for a few minutes over a high flame.
Now pour the dry white wine and let the alcohol evaporate.
Then add the tomato puree and adjust the seasoning with salt and pepper.
Continue cooking over low heat for about 25 minutes, adding a little water if necessary, if the preparation dries out too much.
All that is left is to boil your favorite pasta and dress it with this flavorful fish ragout, not forgetting to add a drizzle of extra virgin olive oil and a sprinkle of fresh chopped parsley before serving…
Bon appétit!
Annalisa
Tips and Notes
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