Spaghetti with Dogfish Ragù Fish ragù is a great substitute for meat ragù on hot summer days when people seek light and delicate dishes that aid digestion. Today I propose a recipe featuring dogfish, a fish caught in the North Sea but also widely found in the Mediterranean. The Dogfish is a fish whose meat is cholesterol-free, rich in proteins, calcium, and phosphorus. It also has a good amount of iodine, excellent for thyroid-related issues. It is extremely lean and digestible, ideal for those on a low-calorie diet, for children, or for anyone who simply wants a light and healthy dish. In fact, 100g of dogfish provides only 80 calories. Spaghetti with Dogfish Ragù is a quick dish to prepare, with an inviting sea aroma. Must watch:: Fish Ragù Gnocchi Recipe: Perfect with Dogfish or Tub Gurnard
If you like fish first courses, check out these recipes: Spaghetti with Prawns and Cherry Tomatoes
Grilled or Griddled Sardines
Spaghetti with Prawns and Cherry Tomatoes
Spaghetti with Tuna and Lemon
Pasta with Swordfish and Eggplant
Pasta with Fresh Salmon
Spaghetti with Mussels and Zucchini Cream
Luciana-style Octopus with Spaghetti
Sea and Mountain Tagliolini
- Difficulty: Easy
- Cost: Economic
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti with Dogfish Ragù
- 12 oz Spaghetti No. 5
- 4 fillets or pieces of dogfish
- 1 cup Fresh tomatoes
- 1 clove Garlic
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
- 1 glass Dry white wine
- to taste Capers
Preparation
Heat some extra virgin olive oil with a crushed garlic clove and chopped 1/2 onion in a pan;
Remove the skin from the pieces and rinse under running water. Dry with paper towels and brown on both sides along with the garlic and onion;
Deglaze with white wine, let it evaporate and continue on low heat;
Wash and chop the cherry tomatoes and add them to the dogfish pieces. Salt and pepper. Cook until the fish breaks apart with a fork. Cook for about 15/20 minutes; Meanwhile, cook the spaghetti and drain it al dente; Place some of the dogfish ragù in a plate and toss the spaghetti in the remaining sauce;
Add previously rinsed salted capers and, if desired, parsley; Add the remaining ragù that was set aside and serve hot; If you like, you can add some raw extra virgin olive oil 🙂
