Ingredients

250g (8 oz) firm white fish fillets, skinless and boneless, cut into 2 cm (0.8″) cubes (such as barramundi, snapper, or cod)

3/4 tsp black peppercorns

1 tsp fennel seeds

1 tbsp smoked paprika (can substitute ordinary paprika)

1/2 tsp red chilli flakes (reduce or omit if preferred)

1/2 tsp nutmeg powder

1/2 tsp caster or superfine sugar

3/4 tsp cooking or kosher salt

3 tbsp extra virgin olive oil

2 tbsp tomato paste

250g (8 oz) linguine pasta (or fettuccine, spaghetti)

1 tbsp cooking or kosher salt (for pasta water)

1 1/2 tbsp extra virgin olive oil

3 garlic cloves, finely minced

3/4 cup tomato passata (tomato puree)

1 tbsp finely chopped parsley

Parmesan cheese, finely grated, for serving

1 cup stale bread (such as sourdough or ciabatta), crusts removed, torn into irregular 1 cm (0.4″) pieces

2 tsp extra virgin olive oil (for pangrattato)

1 pinch cooking or kosher salt (for pangrattato)

Instructions

Step 1: Preheat a large deep skillet or pot over medium heat without oil. Toast the black peppercorns and fennel seeds for 1½ to 2 minutes until fragrant and the fennel is lightly browned. Transfer to a mortar and grind to a powder while still hot.

Step 2: In a medium bowl, combine the ground spices with smoked paprika, red chilli flakes, nutmeg, sugar, salt, extra virgin olive oil, and tomato paste. Add the fish cubes and stir gently with a spatula to coat. Set aside.

Step 3: Bring 3 litres of water to a boil with 1 tbsp salt. Cook the pasta following package directions minus 1 minute. Before draining, reserve 1½ cups of the pasta cooking water. Drain pasta and set aside until ready to use.

Step 4: While the pasta cooks, heat 1½ tbsp olive oil in the skillet used for toasting spices over medium-high heat. Add minced garlic and cook for 1 minute until fragrant. Add the coated fish and cook for 2 minutes, stirring regularly.

Step 5: Pour in the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta water and simmer for another 2 minutes.

Step 6: Add the drained pasta and 3/4 of the chopped parsley to the sauce. Toss for 1 minute to coat the pasta well. The fish should mostly break into flakes with some larger chunks remaining for texture.

Step 7: Remove from heat and divide the pasta among serving bowls. Sprinkle each portion with the remaining parsley and grated Parmesan cheese.

Step 8: To make the pangrattato, preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. In a small bowl, toss the torn bread pieces with 2 tsp olive oil and a pinch of salt. Spread on a baking tray and bake for 10 minutes, stirring halfway, until golden and crisp.

Step 9: Sprinkle the pangrattato over the served pasta and enjoy immediately.

Tips & Variations

Use fresh, firm white fish for the best texture. Avoid overly delicate fish that may fall apart completely.

Feel free to adjust the red chilli flakes according to your heat preference or omit entirely for a milder dish.

Substitute smoked paprika with regular paprika for a less smoky flavor.

Pangrattato adds wonderful texture—if you can’t find stale bread, lightly toast fresh bread before tearing and baking.

Storage

Store any leftover ragu in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to loosen the sauce. Pasta may become softer after reheating, so it’s best enjoyed fresh. Keep pangrattato separate and only add just before serving to maintain its crunch.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use thawed frozen fish, but be sure to drain any excess liquid and pat the fish dry before cubing and seasoning to prevent the sauce from becoming watery.

What can I substitute for tomato passata?

You can use canned crushed tomatoes or tomato puree as a substitute. If using crushed tomatoes, you may want to blend slightly for a smoother sauce texture.