Name: Calabrian Fish Ragu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb white fish fillets (cod, halibut, or snapper), skinless and boneless; 2 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1–2 tsp Calabrian chili paste (adjust to taste); 1/2 cup dry white wine (optional); 1 can (14 oz) crushed tomatoes or 1 1/2 cups passata; Salt and black pepper to taste; 1 tsp lemon zest; 2 tbsp fresh parsley or basil, chopped; Optional: 2 anchovy fillets or 1 tbsp capers for added umami

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Calabrian Fish Ragu is a bold, rustic Italian dish that’s full of rich tomato flavor, tender white fish, and a subtle spicy kick. I love making this hearty seafood ragu when I want something a little different from the usual meat-based sauce. It’s deeply satisfying, simple to prepare, and packed with Southern Italian character.

Why You’ll Love This Recipe

I love this recipe because it brings together the deep flavor of tomatoes with the briny freshness of fish, all enhanced by Calabrian chili paste for that signature heat. It’s one of those dishes that feels comforting yet refined, and it’s incredibly versatile—I serve it over pasta, polenta, or just with crusty bread. The fact that it comes together in about 30 minutes makes it even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White fish fillets (like cod, halibut, or snapper), skinless and boneless
Olive oil
Garlic, minced
Onion, finely chopped
Calabrian chili paste (or chopped Calabrian chilies in oil)
Crushed tomatoes or passata
Dry white wine (optional)
Salt and black pepper
Fresh parsley or basil
Lemon zest (for brightness)
Optional: anchovy fillets or capers for added umami

Directions

I heat olive oil in a large skillet or saucepan over medium heat, then sauté the onion until soft and translucent.
I stir in the garlic and Calabrian chili paste and cook for about a minute until fragrant.
I pour in a splash of white wine (if using) and let it simmer until slightly reduced.
I add the crushed tomatoes, season with salt and pepper, and let the sauce simmer gently for 10–15 minutes so the flavors deepen.
I cut the fish into chunks and gently nestle them into the sauce. I let it simmer for another 7–10 minutes, or until the fish is just cooked through and flakes easily.
I finish with lemon zest and a handful of chopped parsley or basil for a fresh contrast.

Servings and timing

This recipe makes 4 servings and takes about 30–35 minutes from start to finish. It’s a great option for a weeknight meal that still feels special.

Variations

I use shrimp or scallops instead of fish when I want to change it up.
I stir in olives or capers for extra salty depth.
I make it extra spicy by adding more Calabrian chili or a pinch of red pepper flakes.
I blend part of the tomato sauce before adding the fish for a smoother ragu.
I serve it over creamy polenta or crusty sourdough instead of pasta.

storage/reheating

I store leftovers in the fridge for up to 2 days in an airtight container. To reheat, I warm it gently in a pan over low heat until hot—just enough to reheat the fish without overcooking it. I avoid microwaving if possible to keep the texture of the fish delicate.

FAQs

What kind of fish works best?

I usually go for firm white fish like cod, halibut, snapper, or sea bass. These hold their shape well in the sauce without falling apart.

Can I make this ahead of time?

The sauce can be made ahead and stored in the fridge. I wait to add and cook the fish until just before serving so it stays tender and fresh.

What can I serve with fish ragu?

I love it with spaghetti, linguine, or tagliatelle. It’s also amazing over polenta or served with thick slices of toasted bread.

Is Calabrian chili paste very spicy?

It has a moderate heat with a smoky, fruity flavor. I adjust the amount depending on how spicy I want the dish—start with less and add more as needed.

Can I freeze it?

I don’t usually freeze fish-based dishes because the texture can change, but I do freeze the tomato base and add fresh fish when reheating to finish the dish.

Conclusion

Calabrian Fish Ragu is a flavorful, rustic dish that brings the spirit of Southern Italy into my kitchen. With its spicy tomato base and tender, flaky fish, it’s the kind of meal that feels comforting yet elegant. It’s quick enough for weeknights but bold enough to serve when I want to impress—definitely a keeper in my recipe rotation.

Calabrian Fish Ragu

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Calabrian Fish Ragu is a rustic Southern Italian dish featuring flaky white fish simmered in a spicy, tomato-rich sauce made with Calabrian chili paste. It’s bold, comforting, and perfect served over pasta, polenta, or crusty bread.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

1 lb white fish fillets (cod, halibut, or snapper), skinless and boneless
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1–2 tsp Calabrian chili paste (adjust to taste)
1/2 cup dry white wine (optional)
1 can (14 oz) crushed tomatoes or 1 1/2 cups passata
Salt and black pepper to taste
1 tsp lemon zest
2 tbsp fresh parsley or basil, chopped
Optional: 2 anchovy fillets or 1 tbsp capers for added umami

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Instructions

Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes.
Add garlic and Calabrian chili paste; cook 1 minute until fragrant.
Pour in white wine (if using); simmer 2–3 minutes until slightly reduced.
Stir in crushed tomatoes, salt, and pepper. Simmer for 10–15 minutes to deepen flavors.
Cut fish into chunks and nestle into sauce. Simmer for 7–10 minutes until fish is cooked through and flakes easily.
Finish with lemon zest and fresh herbs. Serve hot over pasta, polenta, or with crusty bread.