Fish Bianco
Fish Bianco is one of Corfu's great seafood dishes. Its name means 'white', reflecting the absence of tomato. Fresh fish and potatoes cook in olive oil, garlic, pepper and water before lemon finishes the glossy, intensely savoury sauce.
A traditional Corfiot white fish stew with garlic, pepper, lemon and potatoes, deliberately made without tomato.
Prep Time
15 minutes
Cooking Time
35 minutes
Serves
4
Difficulty
Easy
Dietary Tags
Fish & Seafood, Gluten Free
true
Ingredients
- 1 kg fresh firm white or oily fish, such as cod, grouper or grey mullet, cut into steaks
- 600 g potatoes, peeled and cut into thick slices or wedges
- 90-120 ml extra virgin olive oil
- 4-6 garlic cloves, sliced or finely chopped
- Juice of 1-2 lemons, to taste
- Freshly ground black or white pepper
- Salt
- Water, as needed
- Small handful flat-leaf parsley, optional
Method
- Arrange the potatoes in a wide saucepan with the olive oil, garlic, salt and pepper. Add enough water to almost cover and simmer for about 8-10 minutes.
- Nestle the fish pieces among the potatoes. If using a whole fish or steaks with the head available, include the head for extra body in the sauce.
- Add a little more hot water only if necessary. Simmer gently until the fish is cooked and the potatoes are tender.
- Allow the liquid to reduce rather than leaving a thin soup. The potato starch and fish gelatin help create the characteristic sauce.
- Add the lemon juice towards the end and gently shake the pan to emulsify it with the olive oil and cooking liquid.
- Taste, season and add parsley if using. Serve immediately with plenty of bread.
Recipe Tips
- Freshness matters more than using one exact species of fish.
- Do not add tomato: the pale garlic-lemon sauce is the defining feature.
- Add water cautiously so the finished sauce remains concentrated.
- Fish bones and the head contribute gelatin and help give the sauce body.
What to Serve With
Bianco already contains potatoes, so it needs little more than excellent bread, a green salad and lemon at the table.
Where to Try It in Corfu
Klimataria (Bellos) in Benitses specifically lists fish Bianco among its Corfiot specialities. Panorama Restaurant in Afionas currently offers its own interpretation using grouper, potatoes, rosemary and lemon. Bianco is also worth looking for at traditional fish tavernas in Corfu's coastal villages, where the fish used often changes with the day's catch.
Recipe Story / Corfu Connection
Bianco is a characteristic Corfiot way of cooking fish and another reminder of the island's Venetian history. Unlike bourdeto, which is red and fiery, bianco is pale, garlicky and lemony, allowing very fresh fish to dominate the dish.