Ingredients
- ¼ cup olive oil
- 2 pounds potatoes, peeled and sliced 1/4-inch thick, about 5 cups
- 2 ½ pounds mackerel, filleted, with heads and bones cut into 2-inch pieces
- 3 ½ cups dry white wine
- 20 cloves garlic, smashed and peeled
- 1 ¼ pounds kale, stemmed, washed and cut into 1-inch slices
- 1 ½ tablespoons kosher salt
- Freshly ground black pepper, to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
715 calories; 36 grams fat; 7 grams saturated fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 42 grams protein; 132 milligrams cholesterol; 1965 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six main-course portions or 12 first-course portions
Preparation
- 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.
- Remove from oven. Place fish bones and heads on a double thickness of cheesecloth and tie securely with string. Add to casserole along with 2 1/2 cups of the wine and garlic. Cover and cook for 22 minutes, stirring twice.
- While potato mixture is cooking, halve fillets lengthwise and remove pin bones; try a tweezers. Cut across into 2-inch chunks.
- 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.
- 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.
Dining and Cooking