Linguine with Red Fish Ragu Recipe
If you’re looking to impress your guests or simply indulge in a mouthwatering seafood pasta dish, this Linguine with Red Fish Ragu recipe is a must-try. With its flavorful tomato and bisque base combined with tender diced red fish fillet, parsley, and a hint of lemon zest, this dish is sure to become a new favorite. Let’s get cooking!
Ingredients:
- 1 L fresh tomato sauce
- 1 L bisque
- 1 kg diced red fish fillet
- 80 g chopped parsley
- 30 g lemon zest
- Olive oil
- Chilly pepper
Method:
In a large pot, combine the fresh tomato sauce and bisque. Allow the mixture to simmer over medium heat for approximately 20 minutes, allowing the flavors to meld together.
After 20 minutes, turn off the heat and get ready to incorporate the star of the dish – the red fish fillet. Gently add the diced red fish fillet into the pot, ensuring that it’s evenly distributed throughout the sauce.
Next, add the chopped parsley and the aromatic lemon zest to the pot. These ingredients will bring a vibrant freshness to the dish and enhance its flavors.
Drizzle a generous amount of olive oil into the pot. The olive oil adds richness and depth to the ragu, complementing the flavors of the fish and tomato sauce.
For a touch of heat, sprinkle in some chilly pepper according to your taste preferences. This will add a subtle kick to the dish without overpowering the other flavors.
Take a moment to adjust the seasoning. Taste the ragu and add salt and pepper as needed. Remember, seasoning is key to bringing out the full potential of the dish.
Once you’re satisfied with the seasoning, give the pot a gentle stir, ensuring that all the ingredients are well combined.
Now it’s time to serve! Ladle a generous amount of the Linguine with Red Fish Ragu onto individual plates or into a large serving dish.
To complete the dish, cook your preferred pasta according to the package instructions. Linguine works wonderfully with this ragu due to its ability to hold onto the sauce and capture every delectable flavor.
Plate the cooked linguine alongside the red fish ragu and garnish with a sprinkle of fresh parsley and a drizzle of olive oil, if desired.