Spaghetti al ragù di Pesce

A ‘ragù’ like this might have been made by a fisherman’s wife to use up the fish that was not sold that day. The fish would have been put into a terracotta pot with many spices & left to simmer slowly on the side of the stove. You can use 2 fillets of the same fish, or choose different ones. You could swap the lovely cinammon & cloves here for some fresh thyme or other herb & a more everyday flavour. Use bigoli or a thicker spaghetti for this rather than a thinner one.

Y