Squid Ink Linguine With Market Fish Ragù ’nduja Crumb & Dill - Cuisine Magazine - From New Zealand t

Ingredients

• 350g squid ink linguine
• 100ml extra virgin olive oil
• 1 shallot, sliced
• 2 cloves garlic, sliced
• 1 tablespoon ’nduja
• 350g cooked fish (see recipe) or 400g fresh market fish, diced
• 100ml white wine
• 1 x 400g can Italian cherry tomatoes
• 150ml fish stock, hot (see recipe)
• 2 tablespoons dill, chopped
• 2 tablespoons ’nduja crumb (see recipe)
• a small handful dill, to garnish
• COOKED FISH preparation 35 mins / cook 10 mins
• head, body, wings and belly parts of the fish
• 150ml extra virgin olive oil
• 250ml dry white wine
• FISH STOCK makes 2 litres / preparation 5 mins / cook 40 mins
• fish bones, scraps of meat and skin
• 1 onion, sliced
• 1 celery stick, sliced
• 1 carrot, sliced
• 1 bay leaf
• 1 small bunch dill or fennel fronds
• ½ teaspoon white peppercorns
• ½ teaspoon coriander seeds
• 50ml white wine
• ’NDUJA CRUMB
• 2 large slices bread (preferably sourdough), diced
• 2 tablespoons extra virgin olive oil