RAGU’ DI PESCE

Ingredients

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
salt
pepper

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.

Serves 4