Corsican-inspired Skippelabskovs

Ingredients

In this Corsican-inspired adaptation of Skippelabskovs, the traditional Danish dish is transformed by incorporating Corsican flavors and ingredients. The original recipe typically uses beef or pork, but in this version, skipper fish is used as the main protein. The tomato-based sauce is enhanced with Corsican herbs like thyme and rosemary, and the addition of olives and capers adds a distinct Mediterranean touch. These changes give the dish a lighter and fresher flavor profile, while still maintaining the comforting and hearty nature of the original. We alse have the original recipe for Skipperlabskovs, so you can check it out.

• 500g (1.1 lb) skipper fish fillets 500g (1.1 lb) skipper fish fillets
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 50g (1.8 oz) pitted black olives, sliced 50g (1.8 oz) pitted black olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 24g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Add the skipper fish fillets to the pot and cook for another 2-3 minutes, until they start to turn opaque.
4. 4.
   Pour in the canned diced tomatoes, olives, capers, dried thyme, and dried rosemary. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the fish is cooked through.
6. 6.
   Serve the Corsican-inspired Skippelabskovs hot, garnished with fresh parsley. Accompany with crusty bread for a complete meal.

Treat your ingredients with care...

• Skipper fish — Make sure to remove any bones from the fish fillets before cooking.
• Olives — If you prefer a milder flavor, you can use green olives instead of black olives.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew while it simmers.
• If you can't find skipper fish, you can substitute it with any firm white fish like cod or haddock.
• Serve the Skippelabskovs with a side of Corsican-style roasted vegetables for a complete meal.

Serving advice

Serve the Corsican-inspired Skippelabskovs hot in individual bowls, garnished with fresh parsley. Accompany it with crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, you can sprinkle some additional fresh herbs, such as thyme or rosemary, on top of the stew before serving. Serve it in rustic bowls or on decorative plates to showcase the vibrant colors of the dish.