Tagliatelle with white fish ragù.
A successful main course, perfect for a family lunch or a special dinner with guests.
A summer-flavored ragù that can be prepared in any season with the catch of the day.
The catch, always available, includes seafood such as mussels, shrimp, and squid or cuttlefish. As for the fish fillet, you can choose what’s available at the fish market.
I’ve combined this dish with tagliatelle, preferably homemade, to enhance the creamy texture provided by the flour. Store-bought tagliatelle work well too. At the base, we’ll make a nice fish stock.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 548.28 (Kcal)
- Carbohydrates 62.61 (g) of which sugars 3.96 (g)
- Proteins 41.25 (g)
- Fat 15.53 (g) of which saturated 3.12 (g)of which unsaturated 1.49 (g)
- Fibers 3.01 (g)
- Sodium 673.94 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10.5 oz tagliatelle (if fresh, 21 oz)
- 3 cloves garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- 14 oz mussels
- 14 oz clams
- 10.5 oz shrimp
- 10.5 oz squid (or cuttlefish)
- 10.5 oz cod (or another choice of fresh fish)
- 1 shallot
- 1 qt ice
- 1 qt water
- 1 stalk celery
- to taste salt
- to taste pepper
Tagliatelle with White Fish Ragù
Tools
Let’s see what we need
- 4 Bowls
- 1 Pot
- 3 Knives
- 3 Pans
Steps
Let’s cook
Preliminary Steps
Make the fish stock: prepare about 1 quart of water with ice cubes.
Clean the fish you have chosen, then use a sharp knife to fillet it.
Clean the shrimp and keep the heads and shells, which, along with the fish bones, will be used for the stock.
In a pot, place a clove of garlic with a drizzle of oil and let it brown for a few minutes, then add the parsley stems, chopped celery, tomato, and the fish heads and bones.
Sauté for a few minutes, then deglaze with a glass of white wine.
At this point, we need to create a thermal shock, so pour a bowl of ice into the pot. Adjust the salt, bring back to a boil, and add 1 quart of water. Cook for 30 minutes from the moment it starts boiling.
Then, using a very fine sieve, strain the stock and set aside.
This will be used not only to extend the ragù but also to cook the pasta directly.
Whether clams or mussels or ideally both, they should be opened separately in a pan with a lid and a small cup of water. Cook for about 5 or 6 minutes, but make sure they don’t stay long in their broth. As they open, remove them from the pan, shell them, and save their filtered broth.
Cut the fish fillets into pieces, as well as the squid, cuttlefish, or…
cuttlefish. If the cuttlefish are fresh, save the ink sac because you can make pasta with cuttlefish ink, click here
In a pan, pour a generous drizzle of oil, finely sliced shallot, and a clove of garlic, sauté, add parsley stems, and then the squid first, mix, after a few minutes add the fish fillet.
Saute the fish for a few moments, then add the broth from the clams and mussels first.
Bring back to a boil, then if more liquid is needed, add the fish stock you prepared, but not all of it.
As you can see, I’m not adding any salt because the water we’ve extracted from the mussels and clams is salty and might already be enough.
Let it cook for only 5 minutes and then add the mussels, clams, and shrimp. Bring back to a boil and after just 1 minute, turn off the heat.
Meanwhile, put the remaining fish stock on the stove in a pot.
Once it boils, you can add the pasta.
As soon as there is just 1 minute left for the pasta to finish cooking, use tongs to take all the pasta without draining it and transfer it to the pan with the fish ragù, sautéing it over high heat
If you need more sauce, you can use the liquid in which you cooked the pasta.
Finish with a sprinkle of black pepper and chopped parsley.
Serve very hot. The Tagliatelle with White Fish Ragù are ready.
Preservation of the Sauce
Tagliatelle with white fish ragù. This sauce can be stored in the fridge for up to 2 days, and if all the fish is fresh, it can be frozen for up to 3 months.
FAQ (Frequently Asked Questions)
Tagliatelle with White Fish Ragù
Can I use spaghetti instead?
Yes, spaghetti, linguine, and all long formats.
