Mary Reidy's Portuguese Inspired Fish Stew

  • Mary Reidy's Portuguese Inspired Fish Stew.

    Mary Reidy's Portuguese Inspired Fish Stew. Courtesy of Mary Reidy

Updated 10/28/2020 6:20 AM

Mary Reidy's Portuguese Inspired Fish Stew

Olive oil


1 large bunch of kale, cleaned and chopped

1 tablespoon crushed red pepper flakes, divided

Six cans King Oscar Royal Fillet Mackerel in Olive Oil and Lemon

1 large red pepper, diced

2 medium onions, diced

3 stalks celery, diced fine

6 garlic gloves, crushed

2 pinches saffron

1 tablespoon cumin

2 teaspoons oregano

2 teaspoons thyme

2 tablespoons tomato paste

1 28 ounce can crushed tomatoes

1½ cup white wine

1 32-ounce box of seafood stock

12 small baby potatoes (6 white and 6 red)

1½ to 2 pounds cod fish, cut into 2-inch pieces

2 dozen scrubbed mussels

Salt and pepper to taste

Parsley, chopped for garnish

Cilantro, chopped for garnish

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In the bottom of a large Dutch oven, swirl one tablespoon of olive oil. Saute kale and cover for 7 to 8 minutes. Add pinch each of salt and red pepper flakes. When wilted, remove from pan to bowl.

Open all cans of mackerel and drain oil and lemon into the large Dutch oven and put mackerel filets aside in a bowl. Using the oil and lemon, saute peppers, onions, celery and garlic. Bloom saffron, by adding crushed saffron threads to tiny bit of hot water, than add it, the cumin, crushed red pepper flakes, oregano and thyme to the pan. Add tomato paste to the middle of the pot and cook for 2 minutes. Add crushed tomatoes, wine and seafood stock. Let all ingredients come to a boil, lower the heat and add potatoes. Cover Dutch oven and cook over medium low until potatoes are tender (approximately 15 minutes.)

Add cod filets to the Dutch oven and cover until cooked (approximately 10 minutes). Add scrubbed mussels, cover, until all open (about 5 to 10 minutes). Add cooked kale. Add mackerel pieces.

Stir and season with salt and pepper to taste. Garnish with chopped parsley and cilantro.

Serve in large bowls with Garlic Couscous Flatbreads.

Serves 4

Garlic Couscous Flatbreads

1 cup garlic couscous


¼ cup hot water

1 tablespoon sugar

¾ teaspoon active dry yeast

¾ cup milk

1 cup plain yogurt (Greek)

3 cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon baking soda

Olive oil for cooking

garlic butter for serving

Make couscous according to package and measure out 1 cup of cooked couscous.

In mixing bowl mix water, sugar and yeast and stir until dissolved and foamy.

Add milk, yogurt, flour, baking powder, baking soda, and garlic couscous and mix and knead until it forms a ball. Cover the ball and place a damp towel over the bowl and leave in a warm place for at least one hour

Divide the bread into wedges and shape into large pancakes.

Brush olive oil in a very hot pan over medium high heat and place a pancake-sized flatbread. Cover with lid until the bread starts fluffing. Flip and cook for one more minute.

You can reheat the flatbreads when you are ready to eat and brush with garlic flavored butter and parsley.

-- Mary Reidy

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