Fregola with Fish Ragù

Name: Fregola with Fish Ragù
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Fregola pasta 11.3 oz; Salmon 0.84 lb; Mussels 2.2 lbs; Scampi 11.3 oz; Shrimps 10.6 oz; Monkfish 8 oz; Fish broth 4 ¼ cups; Extra virgin olive oil ½ tbsp; Lemon peel 1; Garlic 1 clove; Fresh chili pepper 1; Parsley tuft 1

it de es br fr

643

Calories per serving

Lactose Free

Energy Kcal 643
Carbohydrates g 72.5
of which sugars g 5.9
Protein g 51
Fats g 16.6
of which saturated fat g 4.18
Fiber g 2.4
Cholesterol mg 262
Sodium mg 1149

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: High

PRESENTATION

So, here's the thing: fregola with fish ragu is not just any pasta dish. It's a Sardinian classic that takes a simple meal and makes it super, super special. Really, it’s a game-changer. Originating from Sardinia—this beautiful island—fregola is all about those small, toasted pasta beads. They might look like couscous, but they have a nuttier taste and a slightly tender bite. And listen, when you mix it with a seafood ragu, it just soaks up all those rich and moist juices. Makes a creamy dish that's super satisfying.

Sardinians often use clams or baccalà for the ragù, but honestly, you can throw in whatever fresh shellfish you have. It adds layers of flavor and a salty kick. Perfect for family gatherings or festive holidays when everyone craves that taste of the sea—yet feels cozy and filling.

Fregola sarda isn't just regular pasta. No way. It has this unique character—absorbing broth and sauce like nothing else. The seafood ragu simmers with tender fish, juicy shellfish, and those little pasta balls. Seriously good. This dish manages to be rustic yet elegant. Plus, in places like Cagliari, cooks might toss in local saffron or a splash of white wine, giving it that special touch.

This fish ragu recipe is super versatile. So, if you have fresh seafood, go for it. It's perfect for a quick weeknight dinner or a big gathering. I mean, every bite is creamy and briny—ideal for sharing with friends. Sardinia’s talent for mixing simple ingredients with strong tastes really shines here. It’s a beloved choice for anyone wanting something hearty and special. For sure. Whether you are a fan of traditional Sardinian cuisine or just in the mood for something new, this dish has it all. A delicious taste of the Mediterranean, no question.

How to prepare Fregola with Fish Ragù

To prepare fregola with fish ragù, start by cleaning the seafood. Scrape the mussels with a knife 1, pull off the threads between the shells, and rinse well 2. Then clean the shrimp by detaching the head from the body 3.

Then shell them by also removing the legs 4 and slice the back to remove the black thread, the intestine 5. Do the same with the scampi 6.

Now move on to the salmon: remove the skin 7 and cut into chunks 8. Do the same with the monkfish 9.

In a large saucepan, heat the oil together with the peeled garlic and the sliced chili pepper. As soon as the base is hot, pour in the mussels 10, cover with the lid, and let the shells open for a few minutes, shaking the saucepan occasionally 11. Once they are all open, pour the mussels into a fine-mesh strainer to filter the juice from any shell or sand residues, and finally, shell them 12.

Transfer the mussel liquid to a saucepan 13, heat it, and add the fregola 14. Then cook as if it were a risotto, gradually adding warm fish broth 15.

After 5 minutes of cooking, start adding the fish, beginning with the monkfish 16, three minutes later add the salmon 17, and only when the fregola is almost cooked, add the scampi and shrimp 18.

At the end of cooking, add the shelled mussels 19, a lemon zest 20, and the chopped parsley; also adjust with salt and pepper 21.

Mix 22 and proceed with plating, grate a bit more lemon zest 23 and your fregola with fish ragù is ready, enjoy your meal 34.

Storage

It is recommended to consume immediately; however, if you have leftovers, you can store your fregola with fish ragù in the refrigerator for up to one day.
Freezing is not recommended.

Tip

The fregola with fish ragù might be missing a bit of red, but only if you like it! Add cherry tomatoes or tomato paste to taste. Regarding the varieties of fish, feel free to add or substitute with clams and mantis shrimp!

For the translation of some texts, artificial intelligence tools may have been used.

Fregola with Fish Ragù

PRESENTATION

How to prepare Fregola with Fish Ragù

Storage

Tip

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