BRÓTOLA CON PATATAS

Start by peeling the potatoes and place them, whole, in the slow cooker.

Add the crushed tomatoes, the dehydrated herbs and the coarsely chopped onion and garlic cloves.

Season with salt, pepper, cayenne pepper, chilli and also add the fish stock.

Drizzle with water, a small drizzle of olive oil and wine, cover and turn the pan on in position 2. Cook for 4 hours and add the fish, cut into slices.

Add the flour, mix it to dissolve and let it cook for another 2 hours or until the fish and potatoes are tender.

At the end of this time, add the cream and cook for another 10 minutes. Check the salt and serve sprinkled with chopped parsley.