OLIVE AND CAPER SAUCE
By Simbooker on the 27th April 2019
Files & Tags: recipes, index, fish & seafood, tomatoes, plantains and fruits,
I use this delicious sauce for seafood-particularly fish, and as a pasta sauce. It's very similar to Puttanesca sauce, and it's made with black olives instead of green. This sauce is versatile and I use it extensively throughout the spring and summer months. Apart from tasting great, it has the bright and fresh colours of summer. The ingredients are approximate, and don't have to be exact. There is no salt in the sauce because of the salty capers.
OLIVE AND CAPER SAUCE RECIPE
THE INGREDIENTS
2 Springs of fresh scented Thyme. 2 or 3 tbs of fresh or dried Parsley,
1/2 tsp of white pepper, 1 Telma chicken stock cube, 2 tbs each of Capers and black Olives, 1/4 cup of white wine, 20 plum or cherry tomatoes sliced in half to release their juices. Note: Do not add tomato paste or canned tomatoes, this is not a red sauce. 2 tbs of unsalted butter. 1 whole garlic bulb peeled and cloved. Seafood stock-usually obtained after searing fish in the pan just before making this sauce. If not 1/4 cup or so of seafood stock. 1/4 cup of extra virgin olive oil. 1/2 a Lemon juiced.
1/2 tsp of white pepper, 1 Telma chicken stock cube, 2 tbs each of Capers and black Olives, 1/4 cup of white wine, 20 plum or cherry tomatoes sliced in half to release their juices. Note: Do not add tomato paste or canned tomatoes, this is not a red sauce. 2 tbs of unsalted butter. 1 whole garlic bulb peeled and cloved. Seafood stock-usually obtained after searing fish in the pan just before making this sauce. If not 1/4 cup or so of seafood stock. 1/4 cup of extra virgin olive oil. 1/2 a Lemon juiced.
THE METHOD
1. Step 1
In a pan heat the olive oil and add all the garlic cloves. Sear the garlic cloves in the oil making sure not to burn. The pan should be on about medium high heat. But not scalding heat. Once the garlic has become aromatic turn the pan to lower heat and add the wine. Then add the butter.
2. Step 2
Add the stock, stock cube/water/liquid and bring to a boil. Then add the thyme, parsley, olives and capers, pepper. Once the stock cube has melted or the sauce has thickened turn to simmer on medium low heat and add the tomatoes. Simmer until the tomatoes release their juices and stir sauce.
In a pan heat the olive oil and add all the garlic cloves. Sear the garlic cloves in the oil making sure not to burn. The pan should be on about medium high heat. But not scalding heat. Once the garlic has become aromatic turn the pan to lower heat and add the wine. Then add the butter.
2. Step 2
Add the stock, stock cube/water/liquid and bring to a boil. Then add the thyme, parsley, olives and capers, pepper. Once the stock cube has melted or the sauce has thickened turn to simmer on medium low heat and add the tomatoes. Simmer until the tomatoes release their juices and stir sauce.