Bianco Cod (Traditional Corfu Dish)
Description:
A humble yet flavorful Corfiot fish stew simmered in garlic, lemon, and olive oil. “Bianco” means “white” in Italian—a nod to its clear, aromatic broth.
Ingredients:
1 kg cod fillets (fresh or desalted if salted)
1 kg potatoes, peeled and cut into chunks
5–6 garlic cloves, sliced
1/2 cup olive oil
Juice of 1–2 lemons
Salt and freshly ground black pepper
Water (enough to just cover the ingredients)
Optional garnish: parsley or lemon zest
Instructions:
- If using salted cod: Soak it in cold water for 24–48 hours, changing the water several times.
- In a large pot, layer the potatoes on the bottom and cod pieces on top. Scatter garlic slices over everything.
- Season with salt and pepper. Drizzle with olive oil and pour in water to just cover the ingredients.
- Bring to a boil, then reduce heat. Cover and simmer for about 40 minutes, until potatoes are tender and broth has slightly thickened.
- Add lemon juice, gently swirl the pot (don’t stir), and cook for 5 more minutes.
- Serve warm with fresh bread. Garnish with parsley or lemon zest if desired.
