Bianco Garlicky Fish Stew From Corfu Recipes

BIANCO (GARLICKY FISH STEW FROM CORFU)

Steps:

• Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
• Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
• Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
• Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
• Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
• Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
• Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.

GARLICKY FISH STEW FROM CORFU

Steps:

• 1. Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium-low heat, stirring, until softened, about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
• 2. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil, and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium-low heat until the fish is flaky and the liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice, and garnish with chopped parsley. Serve hot.

CODFISH STEW - {BACCALA IN BIANCO} RECIPE

Steps:

• In a soup pot heat the olive oil, stir in the onions, and cook over medium heat until they are wilted down but not browned. Stir in the parsley and potatoes and cook, stirring occasionally, until the onions are golden brown. Add the water and stir the ingredients. Place the codfish chunks on top of the mixture and sprinkle on the pine nuts and raisins. Cover the pot and allow to cook for 15 minutes. Uncover the pot, stir the ingredients carefully, and season to taste with salt and pepper. Ladle the fish into soup bowls and serve immediately. This recipe yields 4 to 6 servings.

CORFU STYLE GARLICKY FISH STEW

Steps:

• Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium low heat, stirring, until softened, about 5 minutes.
• Add the potatoes, season with salt and pepper and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
• Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium low heat until the fish is flaky and the liquid almost gone, about 20 minutes.
• Adjust the seasoning, pour in the lemon juice and garnish with chopped parsley. Serve hot.