Onion and olive sauce
This is a rich sauce to serve with meaty
fish such as tuna or swordfish. I like to add anchovies to cut through
the richness, but leave them out if you must. The longer you cook this
the better.
Serves 4
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients
-
3 large onions, finely sliced
-
4 Tbsp olive oil
-
Salt and black pepper
-
3 to 4 large sprigs thyme
-
Finely grated zest and juice of 1 lemon
-
250 mL (9 fl oz) fish or vegetable stock
-
12 juicy green olives, stoned and chopped
-
4 Tbsp anchovy fillets, drained and
finely chopped
-
2 Tbsp chopped fresh parsley
Method
-
Toss the onions in the oil in a large
frying pan, then add plenty of salt and pepper, the leaves from the
thyme, and the lemon zest. Cook over a medium heat for 20 minutes until
the onions are well softened and starting to brown.
-
Add the stock, bring to the boil and
simmer gently for 5 to 10 minutes until just slightly reduced.
-
Stir in the olive and anchovies, then
season the sauce to taste, adding the parsley and lemon juice at the
last moment. Served with grilled fish steaks.
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