Bianco Garlicky Fish Stew From Corfu Recipe

Ingredients for Bianco Garlicky Fish Stew From Corfu

• 2 tablespoons butter
• Extra Virgin Olive Oil
• 1 medium onion, chopped
• Garlic Cloves
• Dry White Wine
• 1 pound small potatoes, quartered
• Salt & Freshly Ground Black Pepper
• 1.5 pounds firm white fish fillets (cod, halibut, or snapper), about 1-inch thick
• 1 lemon, for juicing and wedges
• Fresh Flat Leaf Parsley
• Lemon Wedge

How to Make Bianco Garlicky Fish Stew From Corfu

1. Melt butter and olive oil in a large stew pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic. Cook, stirring frequently, until softened (about 5 minutes).
3. 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.
4. Add quartered potatoes, salt, and pepper. Cook for 8-10 minutes, or until potatoes are slightly tender.
5. Gently lay fish fillets over the potatoes. Drizzle with remaining olive oil and add just enough water to almost cover the fish.
6. 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.
7. Remove from heat. Squeeze fresh lemon juice over the fish. Garnish with chopped parsley and serve immediately with lemon wedges.