This cod is cooked in a pot with potatoes, white wine, and lemon juice. Bianco is a delicious, very filling specialty fish dish from Corfu.
Materials for four servings:
One fresh two-kilogram cod, filleted and cut into portions (you can also use frozen cod)
1 kilo of potatoes cut into slices (slices)
1 pint extra virgin olive oil
One onion sliced
2-3 cloves of sliced garlic
Two bay leaves
One glass of white wine
Two lemons, their juice
½ bunch parsley, chopped
One pinch of pepper
Two pinches salt salt flower
Procedure
Step 1
Put the pot on the stove with half of the olive oil. Add the onion, garlic and potatoes. Stir to make them shine, season with salt and pepper, add the bay leaf, extinguish with the wine, add a little water to reach the top of the potatoes and cover the food. Simmer on low heat for 15-20 minutes until the potatoes are soft.
Step 2
Place the cod fillets on the potatoes, add the lemon, olive oil and parsley and continue cooking for another 10-15 minutes.
Step 3
Let the food rest for 10' and serve.
Styling: Tzannis Sifnaios - Food styling: Makis Georgiadis - Photography: Studio M
Sotiris Evangelou is a columnist for Olive Magazine. Translated by Paul Antonopoulos.
READ MORE: Bourdeto cod from Corfu.
