Portuguese Fish Stew

• 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

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

olive oil, potatoes, mackerel, white wine, garlic, kale, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4682 (may not work)