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Piselli

Sunday with Marlena Spieler

I am sure you know that I have just begun to eat fish for the last few months. I have come to realize that I love fish if it is fresh. But try fish that has been frozen before one me and I run miles away. This Jewish Italian dish is made especially during spring when fresh peas are available. Marlena’s recipe calls for Tuna steak and we could not find any, so we used cod and that did not seem like a good idea. Any fish steak will work.

Olive oil – 4 T

Onion – 1 cup, chopped

Garlic – 1 T, minced

Flat leaf parsley – 4 T, finely chopped

Fennel Seeds – ¼ tsp

Fish steak – 12 oz

Chopped tomatoes – 14 oz can

White wine – ½ cup

Green peas – 2 cups

Salt & pepper to taste

• Preheat the oven to 350 degrees
• Heat an oven proof skillet with olive oil, and when the oil is hot, sauté onions, garlic, parsley and fennel seeds. Sauté the onions until they are softened.
• Season the steak with salt and pepper. Add to the pan and cook on each side until lightly browned.
• Transfer the steak to a plate.
• Add the canned tomatoes and wine to the onions and cook for at least  5-8 minutes or until the sauce thickens a little bit.
• Add fresh or frozen peas and give it a quick stir.
• Place the steak in a single layer and pour some of the mixture over the steak.
• Cook in the oven for 10 minutes or until tender.

Mel has baked a poppy seed cake for us and Eileen has some piroshky.