The absolute first thing I wanted to do after my arrival was to go to Steve the fishmonger at L’Ambiance des Halles, and I did.  Although I’ve gotten off to a slow start; the weather was a horrendous 96 F for 4 days when we arrived, but I’ve got big plans that could well involve seafood on the “barbie”.  In the meantime, the petit pois called out to me in the market:  “Hey girl, where you been?”

I love to shell peas and beans.  I think it makes me feel, well, “country” but in a good way. I like to shell them outside at the picnic table so that the neighbors and passersby can comment on my technique 😀

These peas were a little older and starchier than I like, but in combination with lardons and shallots, who cared?

The cod fillets at the monger’s were ocean fresh and lovely as usual.  I cooked them simply, sprinkling with salt, pepper and a dusting of ginger.

Fresh Peas with Bacon and Shallots

2 lbs unshelled peas (makes about a pound when shelled)

1/3 cup of lardons or bacon, cut into batons

2 tbsp butter

3-4 small shallots thinly sliced, vertically

3 tbsp water or chicken broth

Shell the peas and set aside.

Cook the bacon in a large skillet until brown and crisp.  Remove the bacon and drain on a paper towel.  Remove all but 1 tbsp of bacon grease from the skillet and add the butter to melt.

Add the shallots to the skillet and cook until just soft.  Add the peas, sauteing for a minute or two.  Add the water or broth, cover and steam until tender but still green.  Stir in the bacon and serve.