Bianco

The bianco is the typical way of cooking fish in Corfu, with onions and potatoes, garlic, parsley, freshly ground pepper, lemon juice. Necessary condition for the fish to be cut into slices and the fish to be oily, such as grouper, roach, sterile, but it can also be done with christmas fish, capons and fresh cod. The bianco (Italian. bianco = white) looks like fish soup but has nothing to do with it.

One of the most popular delicacies of the island with the culmination of the meal is the final cleaning of the porridge with the bite of bread called papara!

A very simple and easy to make recipe, which does not require more than 40-45 minutes to make, because the delicious and beautiful is simple, traditional and with fresh ingredients.

How to cook bianco

Put the oil in the pot together with glasses of water, the garlic (onion is optional, others prefer it, others categorically exclude it) and half a teaspoon of pepper.

Almost together we put the fish and the potatoes, so that they are evenly covered by the water. If not, add a little.

Boil everything on a normal fire until it boils a little, but without completely squeezing the water. If you need a little more salt, add and then pour in the lemon juice.