Calabrian-style seafood ragù spaghetti

Name: Calabrian-style seafood ragù spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 tsp fennel seeds; ½ fennel bulb, finely chopped; 1 banana (echalion) shallot, finely chopped; 1 carrot, finely chopped; 3 garlic cloves, sliced; 125ml white wine; 500g passata; 250g monkfish, cut into 1cm cubes; 200g mixed seafood (mussels, squid, prawns), cut into 1cm cubes; 300g dried spaghetti; 6 basil leaves, torn

Portion size: Serves 4
Prep time 10 min. Cook time 25 min
Difficulty: easy

Dairy-free

Freezable

Pollyanna Coupland

Food producer, delicious.

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This Calabrian-inspired seafood ragù, served with spaghetti, really packs in the flavour for a 30-minute sauce. Try it for an easy summer dinner.

Which fish to use: Monkfish is perfect in this dish as it holds its texture well. You can use another white fish instead of monkfish too; it will just soften and dissolve into the sauce a little more.
Easy shortcut: You can use fresh, frozen or cooked seafood. If using pre-cooked, it just needs warming through for two minutes right at the end.
Batch cook it: Any leftover ragù can be frozen, so don’t be afraid to make up a big batch.

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Ingredients

1 tbsp olive oil
1 tsp fennel seeds
½ fennel bulb, finely chopped
1 banana (echalion) shallot, finely chopped
1 carrot, finely chopped
3 garlic cloves, sliced
125ml white wine
500g passata
250g monkfish, cut into 1cm cubes
200g mixed seafood (mussels, squid, prawns), cut into 1cm cubes
300g dried spaghetti
6 basil leaves, torn

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Method

Heat the oil over a low-medium heat in a large deep frying pan, then add the fennel seeds. After they begin to sizzle, add the shallot, fennel, carrot and garlic, then fry for 5 minutes. Add the wine, reduce by half (about 2-3 minutes), then add the passata and reduce by a third (about 8-10 minutes). Season with salt and pepper.
Once the sauce has reduced, cook the spaghetti in salted boiling water for 10 minutes. With 5 minutes remaining, add the fish and seafood to the sauce, stir to combine, then leave to cook through. Drain the spaghetti, then add to the sauce and mix well. Divide among bowls, finishing with the fresh basil and a = crack of black pepper.