Ground Monkfish and Pork Ragù with Fennel
A refined seafood ragù combining ground monkfish and pork fatback with aromatic vegetables, white wine, and tomatoes, simmered until rich and reduced. The delicate fish pairs with fennel's anise notes and Parmesan to create an elegant pasta sauce that marries land and sea. Serve over fresh pappardelle for a restaurant-quality dinner. This version uses a meat grinder for texture and relies on long, gentle simmering to meld flavors into a cohesive ragù that defies its unusual protein pairing.
Ingredients
- 2 pounds monkfish tails, cut into 1-inch pieceshalibut or cod1:1mild white fishadds fish
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- ¾ pound pork fatback, cut into 1-inch piecespancetta or guanciale1:1richcured
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- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- ½ medium carrot, finely chopped
- ½ fennel bulb, finely choppedthinly sliced leeks1:1softer anise note
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- 1 cup white wine
- ½ cup crushed tomatoesSan Marzano paste3 tablespoons diluted in 1/4 cup watermore concentrated
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Full guide → - ¼ cup water
- 1 thyme sprig
- 1 Parmesan rind, 2-inch piece
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Grind monkfish and pork fatback together using a meat grinder fitted with large die.
- 2
Heat olive oil in a Dutch oven over medium heat.
- 3
Add onion, celery, garlic, carrot, and fennel; sweat until translucent, about 6 to 8 minutes.
- 4
Add ground fish mixture and cook, stirring to break apart, until opaque, about 4 to 5 minutes.
- 5
Pour in wine, add tomatoes, water, thyme sprig, and Parmesan rind.
- 6
Bring to a simmer and cook uncovered, stirring occasionally, until sauce reduces to 5 cups, about 1 hour.
- 7
Remove and discard thyme sprig and Parmesan rind.
- 8
Season with salt and pepper.
- 9
Serve over fresh pasta.
Tips
Use freshest monkfish available; its delicate flavor can be masked by aged fish. Ask your fishmonger for tails.
Grinding your own ensures proper texture and temperature control. If you lack a grinder, ask the fishmonger to grind both proteins together.
Parmesan rind adds umami depth; save rinds in the freezer specifically for braises and sauces.
Good to Know
Refrigerate in an airtight container up to 2 days or freeze up to 1 month.
Entire ragù can be made 1 day ahead; reheat gently over medium-low heat, adding splash of water if thickened.
Over fresh pappardelle or tagliatelle. Finish with shaved Parmesan and fresh herbs like parsley or chervil.
Common Mistakes
Over-grind the fish mixture to avoid mushy texture; pulse in short intervals.
Skip the sweating step to avoid flat aromatics; take full 6-8 minutes for sweetness.
Rush the reduction to avoid thin, watery sauce; let it simmer uncovered for full hour.
Remove Parmesan rind before serving to avoid diners biting gristle.
Substitutions
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Full guide →high confidence
FAQ
Can I make this without a meat grinder?
Yes. Ask your fishmonger to grind both monkfish and pork fatback together, or finely chop both by hand and combine. Hand-chopped versions will have slightly coarser texture but same flavor.
What if I can't find monkfish tails?
Halibut, cod, or haddock work well. Use any firm white fish available. Avoid oily fish like salmon, which overpowers the delicate sauce balance.
How long can I keep this and can I freeze it?
Refrigerate in airtight container up to 2 days. Freeze up to 1 month in freezer bags or containers. Thaw overnight in refrigerator and reheat gently over medium-low heat.