Garlicky Fish Stew From Corfu Recipes
BIANCO (GARLICKY FISH STEW FROM CORFU)
Another Diane Kochilas recipe, called 'white' because it contains no tomatoes. The addition of the wine is mine and can be omitted--but I like the sauce that results. Add or subtract garlic to your taste.
Provided by Chef Kate
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
- Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
- Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
- Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
- Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
- Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
- Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.
Nutrition Facts : Calories 654.8, Fat 14.9, SaturatedFat 5.1, Cholesterol 139.9, Sodium 253.3, Carbohydrate 65.2, Fiber 8.6, Sugar 5.6, Protein 59.5
GARLICKY FISH STEW FROM CORFU
Steps:
- 1. Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium-low heat, stirring, until softened, about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
- 2. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil, and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium-low heat until the fish is flaky and the liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice, and garnish with chopped parsley. Serve hot.
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