Bonito stewed with peas

Name: Palamita in Umido con Piselli
Cook time: 15 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 6 tranci di palamita; 1 cipolla grossa; 4 spicchi d’aglio; 1 ciuffo di prezzemolo; 500 g di polpa di pomodoro; 600 g di piselli; ½ bicchiere di vino bianco; ½ bicchiere di olio extravergine d’oliva peperoncino

Palamita in Umido con Piselli

Cooked bonito slices stewed with tomato, peas, white wine, herbs and chili pepper.

6 servings

Easy

The bonito stewed with peas is a main course complete and tasty, suitable for a lunch or dinner in which the fish is enhanced by a soft and aromatic sauce. The compact flesh of the bonito finds balance in the sweetness of the peas and the lively component of the chili pepper, while the tomato creates a thick and enveloping sauce. The onion and garlic build the pan juicesThe white wine adds a fragrant note, and the parsley, added at the end, maintains a recognizable freshness. The cooking technique is that of stewedThe slices are first browned, then tossed in the seasoning until tender and the sauce is well-blended. This recipe is traditional.

Instructions

Voice reading

8 steps · natural Italian voice

Chop the herbs

Finely chop the onion, garlic, and parsley, reserving the parsley for serving. Prepare the bonito fillets and measure out the wine so the cooking process continues uninterrupted. Chopping them evenly allows the onion and garlic to infuse the oil evenly, without leaving large chunks.

Brown onion and garlic

Pour the extra virgin olive oil into a saucepan Add the chopped onion and garlic. Sauté over medium heat until soft and lightly golden, developing a strong aroma without darkening. The bottom should be aromatic and moist, ready to receive the fish fillets.

Cook the slices

Arrange the bonito slices on the bottom of the saucepan and cook them on both sides. Carefully turn them over when the surface changes color and becomes lightly browned. Salt lightly, avoiding overdoing it: the seasoning will be completed after adding the crushed tomatoes and some peas.

Deglaze with wine

Wet the slices with white wine and leave deglaze over high heat. Wait for the alcohol to evaporate and the wine's aroma to soften, while the liquid reduces slightly at the bottom. Do not continue until the saucepan it does not release a clean, non-winy aroma.

Add the peas

Blanch the peas separately, then add them to the saucepanDistribute them around the steaks without stirring vigorously, so as not to break them or damage the fish. The peas should remain identifiable and whole, ready to complete the seasoning while cooking in the sauce.

Complete with tomato

Join the crushed tomatoes and add the chili pepperBring the stock to a light, steady boil, then check that the sauce coats the steaks without becoming too thin. The tomato should blend with the herbs and wine, forming a red, fragrant base.

Finish cooking

15 min

Cook for another fifteen minutes, maintaining a moderate boil. Check that the sauce has thickened slightly and that the bonito is cooked but still tender. Season with salt to taste only at the end, after having evaluated the overall flavour of the tomato, the fish and the pan juices.

Complete and serve

Turn off the heat Sprinkle the dish with chopped parsley. Arrange the slices with the peas and their sauce, serving the dish piping hot. The result should be a rich sauce, the fresh aroma of parsley, and a clear balance between fish, tomato, and chili pepper.

Chef's Tips

The editorial staff recommends cooking the fillets without prolonging the final stage: fifteen minutes in the sauce keeps the bonito tender while the peas remain whole.