Seafood Stew with Soba and Dandelion

1 tbsp butter / 1 tbsp olive oil
1/2 onion
2 cloves of garlic
2 ripe tomatoes
frozen mixed seafood: clams, calamari in rings and shrimp (~1.5 lbs)
pinch of dry thyme
pinch of cracked coriander
1 tsp of fresh lime juice
black pepper
salt
1/2 tsp sugar

In a 2 qt sauce pan, on medium heat, add butter and olive oil. Finely mince the onion and thinly slice the garlic cloves. Add to the pot. Saute until starting to obtain a golden color. Add in roughly chopped tomatoes, and cook mixing gently for about 1 minute. Add thyme, coriander and black pepper. Set the pan aside and add the frozen seafood. Mix with a wooden spoon and let stand for about 2 minutes or until the bottom of the pot is covered with at least 1 inch of fluid. Return to heat on a medium-low setting. Add sugar and lime juice. Bring to a boil, about 4-5 minutes or until the shrimp turns opaque. Remove from heat.

Serve with soba noodles and dandelion leaves for color and bitterness to highlight the sweetness of the seafood.