Portuguese Fish Stew

1. 1

   Stir together oil and potatoes in a 5-quart glass or ceramic casserole.

2. 2

   Cover securely with microwave plastic wrap or a tightly fitting lid.

3. 3

   Cook at 100 percent power for 4 minutes in a 650- to 700-watt oven.

4. 4

   If using plastic, prick to release steam.

5. 5

   Remove from oven.

6. 6

   Place fish bones and heads on a double thickness of cheesecloth and tie securely with string.

7. 7

   Add to casserole along with 2 1/2 cups of the wine and garlic.

8. 8

   Cover and cook for 22 minutes, stirring twice.

9. 9

   While potato mixture is cooking, halve fillets lengthwise and remove pin bones; try a tweezers.

10. 10

    Cut across into 2-inch chunks.

11. 11

    If using plastic, prick to release steam.

12. 12

    Remove casserole from oven and uncover.

13. 13

    Discard fish heads and bones in cheesecloth.

14. 14

    Place fish over potatoes and top with kale.

15. 15

    Re-cover and cook for 17 minutes.

16. 16

    If using plastic, prick to release steam.

17. 17

    Remove from oven and uncover.

18. 18

    Stir in remaining 1-cup wine, salt and pepper to taste, breaking up the fish as you stir.

19. 19

    Re-cover and cook for 3 minutes more or until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.