Palombo stewed with peas
Instructions
Wash, dry with a towel and peel the slices of P2.
Put in a pan with oil, sauté chopped onion then add peas and parsley, stir a few seconds, add the tomato and water to cover the peas, add salt and pepper.
Almost when cooked for peas, add the slices of P2, season lightly with salt and let it take the heat moderated boiling, occasionally sprinkling the fish with his cooking.
After a few minutes remove the slices of P2, put them on a serving dish and top with the peas well drained; to further narrow the broth and pour over all.
Ingredients and dosing for 6 persons
- 12 slices of p2 (1 cm thick slices)
- 500 g of shelled peas
- 3 tablespoons of olive oil
- 300 g of tomato pulp sieved
- 1/2 finely chopped onion
- 1 tablespoon of chopped parsley
- Salt
- Pepper