Fish Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Ragù di Pesce (Fish Ragù)

The most suitable fish for this ragu is octopus, squid, cuttlefish, prawns, clam
s and any fish with a firm flesh.

⅔ pound ripe tomatoes
1 pound fish
1 small carrot
1 small celery stalk
1 clove garlic
1 ounce parsley
2 cup olive oil
2 ounce dried mushrooms
½ glass dry white wine
Salt
Pepper

Peel the tomatoes, remove seeds and chop in small pieces. Clean the fish carefu
lly and cut in strips or small pieces. Prepare a battuto with onion, carrot, ce
lery, garlic and parsley. Heat the oil in a saucepan, add the battuto and mushr
ooms. Let brown over a medium heat, until the vegetables begin to get tender. A
dd the wine. When the wine has evaporated, add the tomatoes, the rest of the ing
redients and let cook over a very low heat for about 40 minutes. Add the fish a
nd cook till done (time varies according to fish used). Stir occasionally, addi
ng spoonfuls of water if the sauce becomes too dry This sauce is best used with
medium spaghetti or linguine.