Cookbooks

This main dish is delicious served with boiled potatoes or rice.

You can make this sauce with thawed frozen peas instead of fresh, in which case they don’t need to be blanched. The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.

This dish is also delicious with mussels. Decrease the amount of chiles if you like it less spicy.

This recipe, without the shrimp (and with vegetable stock), makes a nice vegetarian main dish; serve it with grated Parmesan cheese.

You can substitute 1 pound large shrimp with shells for the prawns.

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.