Bianco Garlicky Fish Stew from Corfu
Transport your taste buds to the sunlit shores of Greece with this Bianco Garlicky Fish Stew from Corfu—a light yet deeply flavorful dish that encapsulates the essence of Mediterranean cuisine. Delicately simmered white fish fillets, tender slices of potato, and a tangy lemon-infused broth create a comforting, garlicky stew that’s both hearty and wholesome. Enhanced with dry white wine, olive oil, and a sprinkle of fresh parsley, this recipe is a celebration of simple, fresh ingredients. Perfect for weeknight dinners or a casual gathering, this one-pot wonder comes together in just 50 minutes and pairs beautifully with crusty bread to mop up every last drop of its aromatic broth. If you’re craving an authentic taste of Greek island cooking, this Corfiot fish stew is a must-try!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock, or sea bream)
- 4 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 3 medium potatoes, peeled and sliced into 1-cm rounds
- 120 milliliters dry white wine
- 500 milliliters water or fish stock
- 1 whole juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and pat dry the fish fillets. Cut them into large, manageable pieces if necessary and set aside.
In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and slightly softened, about 2-3 minutes.
Add the potato slices to the pan and stir to coat them with the aromatic oil mixture.
Deglaze the pan by pouring in the white wine. Allow the alcohol to cook off for 2 minutes.
Add the water or fish stock to the pan, ensuring the liquid covers the potatoes. Season with salt and black pepper. Cover the pan and bring to a simmer over medium heat.
Let the potatoes cook for about 15-20 minutes or until they are tender when pierced with a fork.
Gently place the fish fillets on top of the potatoes. Cover again and cook for an additional 7-10 minutes, or until the fish is opaque and easily flakes with a fork.
Drizzle the lemon juice over the fish and stir gently to combine, taking care not to break up the fish fillets.
Remove from the heat, sprinkle with chopped fresh parsley, and adjust seasoning if necessary.
Serve the Bianco stew warm with crusty bread on the side to soak up the flavorful broth. Enjoy your taste of Corfu!
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.6 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3716 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
