Ingredients with Measurements:
- 1 lb skorup, cleaned and deveined
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tbsp capers
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chopped onion and minced garlic, and sauté for 2-3 minutes until onion is translucent.
3. Add skorup to the skillet and cook for 3-4 minutes on each side until browned.
4. Add diced tomatoes, Kalamata olives, and capers to the skillet. Stir to combine.
5. Reduce heat to medium-low and let the mixture simmer for 10-15 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 12g
- Protein: 24g
Substitutions for ingredients:
- Skorup can be substituted with any firm white fish such as cod or halibut.
- Kalamata olives can be substituted with any other type of pitted olive.
- Capers can be omitted if desired.
Variations:
- Add red pepper flakes for a spicy kick.
- Use canned whole tomatoes and crush them with a wooden spoon for a chunkier sauce.
- Substitute parsley with fresh basil for a different flavor.
Tips and tricks:
- Make sure to pat the skorup dry with paper towels before cooking to prevent excess moisture in the skillet.
- Use a wooden spoon to stir the sauce to prevent the skorup from breaking apart.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of cooked rice or quinoa.
- Top with additional chopped fresh parsley for a pop of color.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Garlic bread.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the skorup is overcooked, it will become tough and rubbery.
Food safety advice:
- Make sure to cook the skorup to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Skorup is a type of fish commonly found in the Mediterranean Sea.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot and fresh.
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