Huss and Fresh Pea Casserole

Palombo con i Piselli

As there are many recipes which include peas in the cuisine of Lazio and Rome, you get the impression that this is the favourite vegetable of the inhabitants! In this dish, slices or chunks of huss are cooked in a rich tomato sauce with tender, fresh peas. If fresh peas are not available, frozen will do. Other fish can be cooked in the same way provided that they stand up well to long, slow stewing. Squid, for example, works very well.


  • lb (750 g) huss or monkfish
  • fl oz (30 ml) olive oil
  • 3 cloves garlic, peeled and finely chopped
  • 1 handful parsley, finely chopped
  • lb (750 g) fresh peas (shelled weight) or frozen peas
  • 7 fl oz (200 ml) passata
  • 1 teaspoon tomato purée
  • salt and pepper


Trim the fish and cut it into steaks or chunks depending on its width. A larger, older fish will slice into thick steaks, whereas a smaller, younger fish must be cut into chunks. Wash the fish, pat it dry and set it aside.

Put the oil, garlic and parsley into a shallow saucepan wide enough to take all the fish in one layer. Fry for about 6 minutes, then add the peas and stir. Cook for about 3–4 minutes, add the passata and tomato purée, stir very carefully and cover. Simmer very slowly for about 10 minutes. Make sure that the peas are completely tender, especially if you are using fresh ones, then arrange the fish in the saucepan in one layer with the peas and tomato. Season generously with salt and pepper, cover and simmer for about 5 minutes. Turn the fish over and simmer for 5–7 minutes on the other side. Take the fish out of the pan and arrange it on a warmed dish, cover with the peas and tomato and serve at once.