How to make the Fish Ragu':
The most
suitable fish for this "ragu' di pesce" (fish Ragu') is octopus, squid, cuttlefish, prawns, clams
and any fish with a firm flesh.
Peel the tomatoes, remove seeds and chop in small pieces. Clean the fish
carefully and cut in 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 a medium
heat, until the vegetables begin to get tender. Add the wine.
When the wine has evaporated, add the tomatoes, the rest of the ingredients
and let cook over a very low 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.
This
sauce is best used with medium spaghetti or linguine.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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