Name: Fish Bianco
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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

About 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.

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.

Plan your visit

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 it

Bianco already contains potatoes, so it needs little more than excellent bread, a green salad and lemon at the table.

The story behind the dish

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.

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.

Fish Bianco