Pesce con i Piselli

Fish with Peas

This recipe basically combines fish with peas and turns into a type of casserole, moistened with wine and diluted tomato paste. You must use a firm fish, such as angler fish, for this dish so the flesh of the fish does not disintegrate. This recipe is often made using tender strips of pure white squid, which can stew away for ages without falling apart.


  • 6 firm fish fillets, such as angler fish or hake
  • 6 tablespoons olive oil
  • 1 onion, chopped fine
  • 1 large glass dry white wine
  • 2 tablespoons chopped fresh parsley
  • 5 cups fresh shelled peas or frozen peas
  • 3 tablespoons tomato paste diluted in 1 cup hot water
  • sea salt and freshly ground black pepper


  1. Trim and wash the fish fillets, pat dry on paper towels and reserve until required.
  2. Heat the olive oil in a deep skillet. Add the onion and fry until the onion is transparent. Add the fish and fry until just browned on both sides, about 8 to 10 minutes.
  3. Add the wine, and boil off the alcohol for 1 minute, then reduce the heat. Sprinkle with salt and pepper to taste, then sprinkle with the parsley.
  4. Add the peas and the diluted tomato paste. Cover and allow to simmer for about 15 minutes, or until the peas are tender. Transfer to a warmed platter and serve immediately.