Biancogarlickyfishstewfromcorfu Recipes

CRAWFISH ETOUFFEE

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

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.

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.

PEACH CLAFOUTI

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.