Seafood with Caramelized Onions and Garlic, Buttery Sage
Author: this little italian
Recipe type: Light Seafood Broth
Prep time:
Cook time:
Total time:
Serves: Serves 2
This light broth served with crusty bread is the perfect lunch for two! Serve with chilled white wine.
Ingredients
- 2 yellow onions
- 6 cloves garlic
- Drizzle of sweet honey
- 16 oz package of seafood mix (calamari, shrimp, scallops)
- 3 tbs kalamata olives, pitted
- 3 tbs capers
- 1.5 cups chicken broth
- 2 lemons
- ½ cup white wine
- 4 tbs butter
- 6-8 fresh sage leaves
- Olive oil
- Herbs & Spices - I like to pre-mix these in a small bowl and season as I go
- 1 tbsp tarragon
- 1 tbsp onion powder
- 1 tspn dill
- 1 tbsp oregano
- 1 tsp ginger
- salt & pepper
Instructions
- Heat up olive oil in a saute pan (a couple turns around the pan)
- Add thinly sliced onion rings to the pan
- Add 6 cloves of garlic, (lightly crush with the back of a knife, add whole)
- Season as you go with salt, pepper and premixed spices
- Add a drizzle of honey to the onions and garlic, cook down until soft and caramelized, about 15 minutes. Add seafood, and season with premixed spices. Add the olives. Cook for about 5 minutes. Add broth, the juice of one lemon and wine. Cut the 2nd lemon in half and add the halves to the pan. (I like to warm up the lemon and use as garnish when plating.) Bring to a simmer. Add capers, butter and sage. Cover and cook about 5-7 more minutes. Transfer the seafood broth to a bowl, drizzle with olive oil and serve with a warm, crusty baguette!l
