Bianco is a Corfiot fish dish that’s not so famous, but it’s very tasty and very easy to make. It’s fish cooked in a garlic-lemon sauce with potatoes and black pepper.
Take 1 kg of fresh fish (Scorpion fish, cod, kefalos or other). If the fish is too long, cut it in pieces so that they fit in the pan.
In a pan put a little water (this is NOT a soup!), the juice of 1 lemon, 4-5 cloves of garlic, salt and 1 kg of potatoes cut in wedges about 2 cm thick.
Boil about 15 minutes, until the potatoes start getting soft.
Add the fish and boil for another 20 minutes.
Do not stir the pan, only shake it in a circle. Otherwise the fish will break into pieces.
Add black pepper (about 1 teaspoon), some more lemon juice and serve.
Delicious with local dry white wine (preferably kakotrygis)!
