Bianco is a Corfiot fish dish that's not so famous, but it's very tasty and very easy to make. It's fish cooked in a garlic-lemon sauce with potatoes and black pepper. Delicious with local dry white wine (preferably Kakotrygis)!

PREPARATION

15 minutes 

COOK

30-45 minutes

SERVES

Up to 6 people 

INGREDIENTS

  • 1kg of fresh fish (Scorpion fish, Cod, Kefalos or other) 
  • 1 Lemon
  • 4-5 Cloves of Garlic
  • Salt & Black Pepper
  • 1kg of Potatoes

METHOD

  1. Take 1kg of fresh fish (Scorpion fish, Cod, Kefalos or other). If the fish is too long, cut it in pieces so that they fit in the pan.
  2. In a pan put a little water (this is NOT a soup!), the juice of 1 lemon, 4-5 cloves of garlic, salt and 1 kg of potatoes cut in wedges about 2 cm thick.
  3. Boil about 15 minutes, until the potatoes start getting soft.
  4. Add the fish and boil for another 20 minutes.
  5. Do not stir the pan, only shake it in a circle. Otherwise the fish will break into pieces.
  6. Add black pepper (about 1 teaspoon), some more lemon juice and serve.