Portuguese Fish Stew

Name: Portuguese Fish Stew
Prep time: 30 min
Cook time: 46 min
Total time: 1 h 16 min
Yield: Six main-course portions or 12 first-course portions
Cuisine: portuguese
Ingredients: 1/4 cup olive oil; 2 pounds potatoes, peeled and sliced 1/4-inch thick, about 5 cups; 2 1/2 pounds mackerel, filleted, with heads and bones cut into 2-inch pieces; 3 1/2 cups dry white wine; 20 cloves garlic, smashed and peeled; 1 1/4 pounds kale, stemmed, washed and cut into 1-inch slices; 1 1/2 tablespoons kosher salt; Freshly ground black pepper, to taste

By Barbara Kafka

Updated Oct. 11, 2023

Total Time: 1 hour 16 minutes
Prep Time: 30 minutes
Cook Time: 46 minutes
Rating: 3(24)
Comments: Read comments

Featured in: MICROWAVE COOKING

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six main-course portions or 12 first-course portions

¼cup olive oil
2pounds potatoes, peeled and sliced ¼-inch thick, about 5 cups
2½pounds mackerel, filleted, with heads and bones cut into 2-inch pieces
3½cups dry white wine
20cloves garlic, smashed and peeled
1¼pounds kale, stemmed, washed and cut into 1-inch slices
1½tablespoons kosher salt
Freshly ground black pepper, to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Stir together oil and potatoes in a 5-quart glass or ceramic casserole. Cover securely with microwave plastic wrap or a tightly fitting lid. Cook at 100 percent power for 4 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
Step 2
Remove from oven. Place fish bones and heads on a double thickness of cheesecloth and tie securely with string. Add to casserole along with 2½ cups of the wine and garlic. Cover and cook for 22 minutes, stirring twice.
Step 3
While potato mixture is cooking, halve fillets lengthwise and remove pin bones; try a tweezers. Cut across into 2-inch chunks.
Step 4
If using plastic, prick to release steam. Remove casserole from oven and uncover. Discard fish heads and bones in cheesecloth. Place fish over potatoes and top with kale. Re-cover and cook for 17 minutes. If using plastic, prick to release steam.
Step 5
Remove from oven and uncover. Stir in remaining 1-cup wine, salt and pepper to taste, breaking up the fish as you stir. Re-cover and cook for 3 minutes more or until hot.