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How To Cook Onion and Olive Sauce?

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



  • 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


  1. 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.

  2. Add the stock, bring to the boil and simmer gently for 5 to 10 minutes until just slightly reduced.

  3. 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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