Ciriole stewed with Sweet Peas

Remove the heads of the ciriole, gut them and clean them carefully. Wash them under cold running water to remove any residue, then dry them well with a damp cloth. clean kitchen towelDo not peel them: the skin is extremely thin and tender and can remain during cooking without compromising the delicacy of the meat.

Cut the ciriole into pieces about ten centimeters long, keeping the size as uniform as possible. Regularly sized pieces promote even cooking and allow the pieces to absorb the seasoning without falling apart. Keep the pieces ready next to the shallow pan before starting to brown.

Pour the olive oil into a shallow pan and heat it up over medium heat. Add the chopped fresh onions and the clove of garlic, then let them wilt until the chopped ingredients become soft and slightly golden. Avoid darkening the garlic or onion: the soffritto It must smell good without developing bitter notes.

Lightly flour the ciriola pieces and transfer them to the shallow panSeason them with salt and mix gently, distributing the heat and the soffritto on all sides. Let them cook for a few minutes, until the surface appears slightly firm and the bottom releases a pleasant aroma, without prolonging the browning.

Pour the white wine over the ciriole and raise the heat slightly to encourage evaporation. Let it cook until the alcoholic smell fades and the liquid reduces, keeping the bottom moist and fragrant. Stir the shallow pan carefully, without breaking the pieces of fish.

Add the shelled Roman sweet peas and canned whole peeled tomatoes. Also pour some tablespoon of hot water, just enough to keep the sauce liquid during cooking. Stir very gently and bring the saucepan to a boil: the liquid should blend without completely submerging the ingredients.

When the shallow pan it reaches the boil, lower the heat and continue cooking over very low heat. Let it simmer until the peas are tender and the tomato forms a thicker sauce, capable of coating the ciriole. Check the bottom during cooking and stir the shallow pan delicately so as not to break the fish.

Before you collect the shallow pan Remove from the heat and sprinkle the ciriole with chopped parsley. Pour it over the hot sauce without stirring vigorously, so it retains its fresh aroma. Serve immediately, piping hot, with the ciriole whole, the soft peas, and the sauce collected at the bottom.