Vegetable Broth
Barbara Kafka
30 ratings with an average rating of 4 out of 5 stars
30
40 minutes, plus 2 days' refrigeration
Portuguese Fish Stew
Updated Oct. 11, 2023
- Total Time
- 1 hour 16 minutes
- Prep Time
- 30 minutes
- Cook Time
- 46 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (6 servings)
748 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 42 grams protein; 1378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Harry Nagel
I followed the recipe exactly and it came out way too salty. I suggest you try 1.5 teaspoons. I also had to add some more liquid towards he end.
Harry Nagel
I followed the recipe exactly and it came out way too salty. I suggest you try 1.5 teaspoons. I also had to add some more liquid towards he end.
Private notes are only visible to you.
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