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BIANCO FROM CORFU

This dish comes from the Ionian island of Corfu. Although the island is Greek, its dishes have an
Italian flair.
Serves 4
⁄ cup extra-virgin olive oil, divided
2 large onions, peeled and sliced
6 cloves garlic, peeled and minced
2 medium carrots, peeled and sliced
1 cup chopped celery
1 ⁄ teaspoons salt, divided
1 teaspoon pepper, divided
4 large potatoes, peeled and cut into ⁄ -inch slices
4 whitefish fillets (cod or grouper), skinned
3–5 tablespoons fresh lemon juice
⁄ cup chopped fresh parsley

  1. Heat/cup of oil in a heavy-bottomed pot over medium heat for 30 seconds. Add the onions, garlic,
    carrots, and celery. Cook the vegetables for 5–7 minutes or until the onions soften. Then season them
    with ⁄ teaspoon of salt and ⁄ teaspoon of pepper.
  2. Add the potatoes and the remaining salt and pepper. You Can Add just enough hot water to cover the potatoes.
    Increase the heat to medium-high and bring the water to a boil. Reduce the heat to medium-low,
    cover the pot, leaving the lid slightly ajar, and cook for 12 minutes.
  3. Place the fillets over the potatoes and top with the remaining oil. Cover the fish and cook for another
    12–15 minutes or until the whitefish is opaque and flaky.
  4. Uncover the pot and add the lemon juice. Don’t stir it; shake the pot back and forth to allow the juice
    to penetrate the layers. Adjust the seasoning with more salt & pepper, if necessary.
  5. Place the fish and potatoes on a large platter and top with the parsley. Serve immediately.
    Whitefish
    Whitefish have a light, white, flaky flesh. They are low in fat and a healthy option for a meal. Halibut,
    cod, sea bass, pollock, tilapia, and hake are all considered whitefish.

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