Calabrian Fish Ragu Pasta

Step 1: Preheat a large deep skillet or pot over medium heat without oil. Toast the black peppercorns and fennel for 1 1/2 to 2 minutes, until fragrant and the fennel is lightly browned. Transfer to a mortar and grind to a powder with a pestle while still hot.

Step 2: Transfer the ground spices to a medium bowl with the remaining Calabrian spiced fish ingredients. Stir with a spatula until combined, then set aside.

Step 3: Boil 3 litres of water with the cooking salt. Cook the pasta according to the packet directions, minus 1 minute. Just before draining, scoop out 1 1/2 cups of pasta cooking water. Drain the pasta in a colander and set aside.

Step 4: While the pasta cooks, heat the olive oil in the skillet used to toast the fennel over medium-high heat. Add the garlic and cook for 1 minute. Add the fish, scraping in all the paste, and cook for 2 minutes, stirring regularly. Add the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.

Step 5: Add the pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Most of the fish will break into flakes, while some pieces remain larger. Once the pasta turns red and the sauce and fish cling to it, remove from the heat and divide between bowls immediately.

Step 6: Sprinkle with the remaining parsley, pangrattato and Parmesan. Serve immediately.

Step 7: Preheat the oven to 180°C / 350°F (160°C fan-forced).

Step 8: Toss the bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5-minute mark, or until light golden and fully crisp.