Corfiot recipe with an Italian sounding name, bianco is pungent with garlic and pepper.
2 tablespoons unsalted butter 3 tablespoons Krinos Extra Virgin Olive Oil 2 medium onions, peeled, halved, and sliced thin 10 garlic cloves, peeled and minced 6-8 medium potatoes, peeled and cubed Salt, black pepper, to taste 2 1/2-3 pounds gray mullet or whiting, cleaned and gutted, but whole Water Juice of 1 lemon 3 tablespoons chopped fresh parsley
Melt the butter and 1 tablespoon of olive oil together in a large stew pot and sauté the onions and garlic for 5 minutes. Add the potatoes, seasoned with salt and pepper, and cook for 5 to 7 minutes, stirring frequently.
Place the fish in the pot over the potatoes, drizzle with remaining 2 tablespoons olive oil, and add enough water to cover the fish. Season to taste. Place the lid ajar, and simmer over medium-low heat until the fish is flaky and the liquid almost gone. Adjust seasoning, pour in lemon juice, and garnish with chopped parsley. Serve hot.
