Palombo alla romana con i piselli

Dogfish with peas

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

The palombo, known as dogfish or smooth hound in English, is a small Mediterranean shark (at most about three feet/one meter long, usually shorter).


  • 4 dogfish steaks, about 5 ounces (150 g) each
  • 1


Rinse and dry the fish. Chop together finely the onion and parsley leaves. Shell the peas. Dilute the tomato paste in 1 ladleful hot water.

Sweat the onion and parsley in the oil in a pan over low heat for a few minutes. Add the peas, the diluted tomato paste, and as much boiling water as needed just to cover the peas. Season with salt and pepper and continue cooking over medium heat fo