Bianco – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Greece Region / Locale: Corfu Servings: 4
Greece Region / Locale: Corfu Servings: 4Bianco is a traditional Greek stew hailing from the Ionian Islands, specifically Corfu. This dish showcases the harmonious blend of garlic, lemon, and black pepper, which creates a stew that is both tangy and mildly spicy. Bianco typically features fish simmered to a tender perfection in a broth that is both comforting and elegant in its simplicity—an ideal reflection of the Mediterranean cuisine’s focus on fresh, local ingredients.
Ingredients
- Olive oil – 3 tbsp / 45 ml
- Garlic cloves, sliced – 4 cloves / 12 g
- Fish fillets (preferably white fish like cod) – 500 g / 1.1 lbs
- Lemon, juiced – 1 large / 60 ml
- Potatoes, peeled and sliced – 500 g / 1.1 lbs
- Water – 750 ml / 3 cups
- Salt – 1 tsp / 5 g
- Black pepper, ground – 1 tsp / 5 g
- Fresh parsley, chopped – 2 tbsp / 8 g
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the sliced garlic, cooking until golden and fragrant.
- Layer the potato slices over the garlic.
- Place the fish fillets on top of the potatoes.
- Pour in water and lemon juice. Season with salt and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, until the potatoes are tender and the fish is cooked through.
- Garnish with fresh parsley before serving.
Substitutions
- Fish fillets -> Chicken breast
- Lemon -> Lime
- Parsley -> Cilantro
Enhancements in the Next Evolution
- Add a dash of white wine to enhance the acidity and depth of flavor.
- Include capers or olives for added brininess.
- Marinate the fish in lemon juice and garlic beforehand for more infused flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
