Ragù di Pesce – Fish Ragout

Tagliatelle con ragù di tonno rosso – Civa61 CC BY-SA 4.0


2/3 lb. ripe tomatoes
1 lb. fish
1 small carrot
1 small celery stalk
1 clove garlic
1 oz. parsley
2 cup olive oil
2 oz. dried mushrooms
1/2 glass dry white wine

How to make the Fish RagoutRagù di Pesce:

The most suitable fish for this “ragù di Pesce” (fish Ragù) is an octopus, squid, cuttlefish, prawns, clams, and any fish with firm flesh.

Peel the tomatoes, remove seeds and chop in small pieces. Clean the fish carefully and cut it into strips or small pieces. Prepare a battuto with onion, carrot, celery, garlic, and parsley. Heat the oil in a saucepan, add the battuto and mushrooms. Let brown over medium heat until the vegetables begin to get tender. Add the wine.

Add the tomatoes and the rest of the ingredients after the wine evaporated—Cook over shallow heat for about 40 min. Add the fish and cook till done (time varies according to fish used). Stir occasionally, adding spoonfuls of water if the sauce becomes too dry.

Use this sauce with medium spaghetti or linguine.

Serves 4

Regional Recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.