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

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

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.

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

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

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