| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Sauces, Fish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
|
Medium onions, halved and |
|
|
Sliced thin |
| 6 |
|
Cloves garlic, sliced thin |
| 1/2 |
c |
Black olives, such as |
|
|
Kalamatas, pitted and |
|
|
Chopped coarse |
| 1/4 |
c |
Capers |
| 2 |
|
Anchovy fillets, rinsed and |
|
|
Minced |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
ts |
Minced fresh marjoram, or |
|
|
1/2 Teaspoon dried |
| 2 |
tb |
Minced fresh parsley |
|
|
Salt and black pepper to |
|
|
Taste |
INSTRUCTIONS
Heat two tablespoons oil in large saute pan. Add onions and saute over
medium heat until softened, about 5 minutes. Add garlic; saute until
fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir
in remaining ingredients. Serve compote warm or at room temperature.
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