Print

Calabrian Fish Ragu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

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

Notes

  • Use shrimp or scallops instead of fish for variation.
  • Add olives or capers for extra depth.
  • Increase Calabrian chili for more heat.
  • Blend part of the sauce for a smoother texture before adding fish.
  • Serve with pasta, creamy polenta, or toasted bread.

Nutrition

Find it online: https://cookedbymaya.com/calabrian-fish-ragu/