Name: Palombo alla romana con i piselli (Dogfish with peas)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: leaves from 1 small bunch flat-leaf parsley; 1 tablespoon tomato paste; 1 small white onion; 4 tablespoons medium-fruity extra-virgin olive oil; 4 dogfish steaks, about 5 ounces (150 g) each; pepper; 2 pounds (1 kg) peas; salt

Preparation info

Makes
4
servings

Difficulty
Easy

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).

Ingredients

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

Method

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