Maccheroni with haddock ragu

Maccheroni with haddock ragu is a not-so-common but delicious variant. Here’s how you can prepare this dish.

Ingredients

• 400 g of maccheroni
• 400 g of haddock fillets
• 2 cloves of garlic
• 500 ml of tomato puree
• 1 glass of white wine
• 2 tablespoons of extra virgin olive oil
• Chopped parsley to taste
• Salt and pepper to taste

Preparation

1. Start by cleaning the haddock fillets, removing any bones and cutting them into small pieces.
2. In a large pan, heat the extra virgin olive oil and gently sauté the garlic cloves until they turn golden. Then remove them.
3. Add the haddock pieces to the pan and let them brown for a few minutes, then deglaze with white wine.
4. Allow the wine to reduce by about half, then add the tomato puree. Season with salt and pepper and let it cook over medium-low heat for about 15-20 minutes, until the haddock ragu has thickened slightly.
5. Meanwhile, bring a pot of salted water to a boil and cook the maccheroni until al dente. Drain them and save some pasta water.
6. Once the ragu is ready, if necessary, add some pasta water to make it creamy.
7. Combine the maccheroni with the haddock ragu, mix well to blend and let it flavor for a couple of minutes.
8. Serve the maccheroni with haddock ragu hot, garnished with fresh chopped parsley.

Curiosity

Haddock, also known as “cod” in some regions, is a lean fish and very versatile in the kitchen, great for use in sauces and ragouts because it flakes easily and absorbs the flavors with which it is cooked. This reinterpretation of the classic ragu with haddock is an excellent way to enjoy the flavors of the sea in a hearty first course like maccheroni.