Ingrédients pour Bianco Garlicky Fish Stew From Corfu
- 4 tablespoons butter
- 1/4 cup extra virgin olive oil
- 2 onions, chopped
- 8 garlic cloves, minced
- 1/2 cup dry white wine
- 4-5 large potatoes, peeled and quartered
- salt & freshly ground black pepper, to taste
- 2 lbs fish fillets
- 2 lemons, juiced
- 1/2 cup fresh flat leaf parsley, chopped
- 1 lemon, sliced into wedges (for garnish)
- 1 1/2 cups water
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Comment préparer Bianco Garlicky Fish Stew From Corfu
- Melt butter and olive oil in a large stew pot or Dutch oven over medium heat.
- Add chopped onion and minced garlic. Cook, stirring frequently, until softened (about 5 minutes).
- Increase heat to medium-high. Add white wine (if using) and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low.
- Add quartered potatoes, salt, and pepper. Cook for 8-10 minutes, or until potatoes are slightly tender.
- Gently lay fish fillets over the potatoes. Drizzle with remaining olive oil and add just enough water to almost cover the fish.
- Season with salt and pepper. Partially cover the pot and simmer for 10-20 minutes, or until fish is flaky and cooked through and potatoes are tender. Cooking time will depend on the thickness of the fish fillets.
- Remove from heat. Squeeze fresh lemon juice over the fish. Garnish with chopped parsley and serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
22g
Fat
25g
Carbs
21g
