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Pasta with swordfish ragu
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📋 Pasta with Swordfish Ragu and Eggplants

A delicious summer Ragu made with swordfish. I use the meat from behind the neck and around the top fin. It is tastier and costs half the price of the steak meat. Eating every part of the fish is a way of honouring its death.  #yourguardianche #pasta #seafood
Course Main Course
Cuisine Italian
Keyword fish ragu pasta, pasta with swordfish, swordfish ragu
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 440kcal

Ingredients

Instructions

Fry the eggplants

  • Cut the eggplants in cubes, removing the skin
  • Deep fry the eggplants in olive oil
  • Drain them in kitchen paper to absorb the excess oil

Cook the swordfish

  • Wash the swordfish and dry the excess water with a paper towel.
  • Remove the skin with a sharp knife
    Swordfish recipes ragu neck
  • In a large pan with high hedges, stir fry the garlic cloves
  • Add the fish and stir fry, be careful not to overcook it.
  • Once slightly cooked, it will be easy to remove the bones and cartilage from the flesh.
  • Remove from the pan and wait until it cools down before you start to clean it.
  • DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
  • Place the clean fish meat aside

Making the sauce

  • In the same pan where you cooked the fish, cut the tomatoes in slices, add the basil and let it stew at medium to low temperature.
  • Add 1 tsp of salt
  • Simmer until the tomatoes melt into a sauce.

Putting it all together

  • In a separate pan, you can start boiling the salted water for the pasta
  • Add the fish and the eggplants to the sauce and mix
  • Taste and adjust for seasoning
  • Add the cooked pasta into the pan and stir
  • Serve and add pepper or hot chilli if you like spicy food

Video

Notes

  • This recipe is best made with the meat from the neck and around the top fin.
  • Use San Marzano tomatoes and long eggplants
  • Once the swordfish is slightly cooked, it will be easy to remove the bones and cartilage from the flesh.
  • DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
  • If you think the eggplants can be too acidic, cut them in slices and let them drain in salt for 2 hours before frying them.
  • Pasta should always be al dente, cook 1 minute less than what is written on the package

Nutrition

Calories: 440kcal | Carbohydrates: 59g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 60mg | Potassium: 886mg | Fiber: 7g | Sugar: 8g | Vitamin A: 425IU | Vitamin C: 8.8mg | Calcium: 37mg | Iron: 1.6mg