Corfu-island style garlicky stew with sea bream (Bianco)

 Corfu-island style garlicky stew with sea bream (Bianco)

4 servings


1 kg (2 large or 3 medium) NIREUS sea bream
½ cup olive oil 
2 medium onions, thinly sliced
6 garlic cloves, peeled and thinly sliced
½ cup white wine (optional)
6 medium potatoes, peeled and sliced
2 sliced carrots
Juice of 1 ½ - 2 lemons
salt and pepper to taste
3 Τablespoons chopped parsley 
lemon wedges to garnish


Prepare the fish 

Gut and scale the fish. Keep the heads and tails, if desired to make soup. Cut each fish in 3-4 large chunks, rinse with water, season with salt and pepper, and keep chilled.


Warm the oil in a swallow pot and sauté the onion and garlic until golden, about 5’. Pour wine, if desired, and cook for 2’ more. Add the sliced potatoes, sliced carrots and 3 cups of water. Bring to a boil and simmer covered over low heat for 15’. Add fish pieces, lemon juice, salt and pepper and enough water just to cover the fish pieces. Cover pot and simmer slowly until the fish is cooked and the potatoes are tender, about 25’ more. Add water gradually, if necessary, to make sure that the sauce will remain thick until the end.

To serve

Serve Bianco warm with fresh parsley, lemon wedges and toasted bread.