The fish Bolognese with its delicate taste is a lighter and more summery alternative to the classic meat Bolognese, which is decidedly more elaborate and wintry. The preparation of this recipe does not require as much cooking time as meat, but about 1 hour as in my recipe having chosen octopus, cuttlefish, and prawns. However, if you choose swordfish, salmon, mussels, etc., the time would be reduced by another 10/15 minutes. To make this dish even more flavorful and fragrant, I prepared a broth with the prawn heads to extend the sauce and season the spaghetti. I recommend using fresh fish, but alternatively, you can use equally good frozen products. Now I will leave you to the recipe!!
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 octopus
- 2 cuttlefish
- 12 prawns
- 2 cloves garlic
- parsley stems
- oil
- 28 oz peeled tomatoes
- fish broth
- Half glass white wine
- prawn heads
- 1 carrot
- 1 onion
- 1 garlic
- celery
- oil
- salt
- water
Tools
- Pan
Steps
First, if they are not already cleaned, remove the skin, innards, and beak from the cuttlefish. Remove the beak and the skin from the octopus’s head. Remove the heads from the prawns and set them aside for the broth.
Start by preparing the broth. In the pan, put all the ingredients and cover with water. Cover and cook for about 20 minutes.
Cut the cuttlefish and octopus into two or three pieces, depending on their size, but they should not be very small pieces.
When the broth is cooked, strain it through a fine-mesh sieve and set it aside.
Now prepare the Bolognese. In the pan, add the oil, lightly pressed garlic, unpeeled, and parsley stems. Sauté and add the fish, letting everything brown over medium heat for a few minutes, then deglaze with wine, keeping the heat high to let it evaporate, about 5/7 minutes.
Remove the parsley stems and garlic cloves. Add the peeled tomatoes, cut into pieces, and a ladle of the broth you set aside (the remaining part will be used to blend the pasta). Cover and cook over very low heat for 1 hour and 10 minutes. Stir occasionally.
The fish Bolognese is ready!!
Now all you have to do is season spaghetti, linguine, tagliolini, etc.
Remove the fish from the sauce and set it aside. Drain the spaghetti or the type of pasta you choose 3/4 minutes before the end of cooking, pour it into the sauce, and add a ladle of broth or a little more and continue cooking.
Mix well and serve. Enjoy your meal!!
Storage
You can store the fish Bolognese in the refrigerator until the next day.
