Spaghetti with red mullet ragù

Red mullet is a fish with a delicate flavor and is an excellent choice for a seafood ragù to pair with a more robust spaghetti such as spaghettone. Here is how to prepare Spaghetti with red mullet ragù.

Ingredients

• 400g of spaghettone
• 600g of red mullets (cleaned and filleted)
• 300g of cherry tomatoes
• 1 glass of white wine
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by preparing the ragù. Clean the red mullets by removing the innards and bones and obtain the fillets. Set aside the heads and bones to prepare a fish broth.
2. Prepare a fish broth by placing the heads and bones of the red mullets in a pot, add water until they are covered, and bring to a boil for about 20 minutes. Strain the obtained broth and set it aside.
3. Heat a drizzle of extra virgin olive oil in a pan and add the garlic cloves letting them brown. Remove them as soon as they are golden.
4. Add the red mullet fillets to the pan and let them brown slightly. Deglaze with white wine and let it evaporate.
5. Cut the cherry tomatoes in half or into quarters and add them to the pan with the red mullets. Cook over medium heat for about 10 minutes.
6. Gently crush the red mullet fillets with a fork to release the flavor and let them blend with the tomato sauce. Add the previously prepared broth to enrich the flavor and adjust with salt and pepper. Continue cooking for another 10 minutes.
7. In the meantime, bring a pot of salted water to a boil and cook the spaghettone until al dente.
8. Drain the pasta and transfer it to the pan with the red mullet ragù. Mix well to combine and flavor the spaghettone with the ragù.
9. Plate the spaghetti with red mullet ragù, garnish with chopped fresh parsley and a drizzle of extra virgin olive oil.

Curiosity

The red mullet ragù is a refined variant of the more classic meat ragùs, typical of Italian coastal kitchens where fish is fresh and abundant. With its delicate flavor, red mullet pairs well with pasta, creating a dish that is rich in flavor but at the same time light.