Pasta with cod ragout – healthy and light

Pasta with cod ragout is an easy, healthy and light first course pasta with fish. It is a dish rich in flavors and aromas and at the same time very nutritious. You can prepare this simple fish sauce using both fresh or frozen cod and combine it with long pasta such as spaghetti or linguine or short pasta such as fusilli or tortiglioni.

Pasta with cod ragout – healthy and light

Pasta recipe with cod ragout. First pasta course with fresh or frozen fish sauce.

Course first course

Cuisine pescetarian recipe

Keyword carrot, easy pasta recipe, Italian pasta recipe, onion, pescetarian recipe, recipe with fish, simple pasta recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings persons

Calories 350kcal

Ingredients

1 medium onion
1 medium carrot
1 celery stalk
2 tbsp olive oil
4 fresh basil leaves
2-3 anchovies in oil
400 g cod fillets
¼ cup white wine
½ tbsp tomato paste (optional)
500 ml tomato sauce
salt to taste
choped parsley leaves (optional)
300 g dry pasta

Instructions

Instructions pasta with cod ragout

Pour two tablespoons of olive oil into the large pan. Add onion, celery and carrot cut into very small cubes. Turn on the flame and cook over medium-low heat until the vegetables become tender.
Now add chopped fresh basil and anchovies in oil.
Mix then add the cod cut into cubes about 1 – 2 cm large. Raise the heat and cook, stirring frequently, for 3-5 minutes.
Deglaze with white wine, cook for another two minutes over high heat, then add the tomato paste, tomato sauce and salt to taste. As soon as the ragout comes to a boil, lower the heat, cover with the lid leaving a small gap for the steam and cook for about 30 minutes. Stir occasionally while the sauce becomes thicker, taste and adjust with more salt if necessary.
Cook the pasta al dente in plenty of salted water following the instructions on the box. Drain, then cook together with the sauce for another minute and serve sprinkled with basil or chopped parsley.

Note from the author of this recipe

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