Bianco (Garlicky Fish Stew from Corfu)

• butter, unsalted↗2 tablespoons
• extra virgin olive oil↗2 tablespoons
• medium onions, halved and thinly sliced↗2
• garlic cloves, chopped↗8 -10 cloves
• dry white wine↗1⁄2 cup
• potatoes, scrubbed, peeled and sliced (I prefer Yukon gold)↗6
• salt & freshly ground black pepper
• lbs fish fillets, fresh (white, firm fleshed fish like cod)2 lbs
• lemon, halved↗1
• fresh flat-leaf parsley, chopped↗3 tablespoons
• lemon wedge (to garnish)

Step-by-step instructions

1. 1

   Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).

2. 2

   Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).

3. 3

   Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.

4. 4

   Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.

5. 5

   Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.

6. 6

   Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.

7. 7

   Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.