As you prepare the classic Bolognese ragout, you can also prepare fish ragout in the same way, but faster, a good recipe also to recover maybe some fish that you have left in the refrigerator, even already cooked.
Ingredients for 3 servings:
300 g / 10.58 oz spaghetti
300 g / 10.58 oz mixed fish
(cod, monkfish, shrimp)
300 g / 10.58 oz tomato sauce
Garlic, oil, chili pepper
Salt, pepper
1 tbsp concentrated tomato paste
1 glass white wine
Parsley, oregano
How to make it:
In a pot or saucepan, make 2 turns of extra virgin oil, a clove of minced garlic and the chopped fish.
I have given you 3 fish to mix, but with the same recipe you can make just cod or just shrimp.
Brown the fish, which will turn white, and drain the water over a high heat.
Once the fish is dry and shelled, brown it for another minute, but add a tablespoon of tomato paste. It will immediately stick to the pan, but don’t panic, wet it with a glass of white wine and let it evaporate.
Add the sauce, salt, pepper, oregano and a glass of water.
Simmer for 30 minutes.
Add the al dente spaghetti to the sauce, which will immediately take on a nice red color, a little chopped parsley, and off to the table!y take on a nice red color, a little chopped parsley, and off to the table!