This recipe has been handed down through the generations since the first Jews left Spain during the Inquisition.

Ingredients:

10 ounces pearl onions

1 tablespoon butter

5 large lettuce leaves (preferably Romaine or Bibb), washed and halved

2 cups shelled peas, fresh or frozen and defrosted

2 teaspoons sugar

3 sprigs fresh thyme

3 sprigs fresh summer savory

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

2 pounds salmon fillets, cut into 4 to 6 servings

Directions:

Bring a small saucepan of water to a boil. Drop in the pearl onions and boil for 3 minutes. Turn off the water and remove the onions with a slotted spoon to a bowl of cold water. When they reach room temperature, cut the root ends and pop onions out of the skin.

Melt the butter over medium heat in a Dutch oven or other heavy-bottomed pan. Stir in the onions and the lettuce, and saute for 2 to 3 minutes. Stir in the peas, sugar, thyme, savory, parsley, salt, pepper, and 1/4 cup water. Cover and simmer slowly for about 5 minutes.

Gently nestle the salmon pieces among the peas, onions, and herbs. Cover and cook for 10 to 15 minutes, or until the salmon is just barely cooked through. Pluck out the herb sprigs and serve.

Yield: 4 to 6 servings