Calabrian Fish Ragu with Cod Ragù di Pesce

Ingredients

• 3 tbsp olive oil, divided (45ml)
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp whole fennel seed
• 3/4 tsp red pepper flakes
• 1/2 tsp ground black peppercorns
• 1 lb boneless, skinless cod cut into bite size pieces (450g)
• 2 tbsp olive oil (30ml)
• 1 large onion, quartered
• 1 large carrot, cut into 1-inch pieces
• 1 large celery stalk, cut into 1-inch pieces
• 4 large garlic cloves, smashed
• 1 cup fresh Italian parsley, divided (about 30g total), leave half whole and chop other half
• 1 tsp salt, divided
• 2 tbsp tomato paste (35g)
• 3/4 cup dry white wine (180ml)
• 1 3/4 cup passata (400g) OR 1 can whole, peeled tomatoes (15 oz) *see notes
• 1 tsp sugar
• 2 tsp fish sauce, ensure gluten free (optional, but recommended)
• 14 oz dry, gluten free pasta
• 1/4 cup grated parmesan (optional)

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