Mackerel plachie in the multicooker

Ingredients

• 2 whole mackerel (approx. 600 g)
• 4 tablespoons oil
• 1 medium white onion (150 g)
• 1 medium kapia pepper (150 g)
• 1/2 hot pepper (5 g)
• 400 g whole canned tomatoes
• 100 ml water
• 1/2 teaspoon sweet paprika
• 100 ml white wine
• 1 bay leaf
• 2 garlic cloves (10 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 spring onions (30 g)

Preparation

1. Remove the heads, tails, guts and black lining from the mackerel. Pat dry with paper towels and cut each fish into 3 pieces. Clean the vegetables and cut them into suitable slices. 2. Pour the oil into the multicooker bowl and set it to FRY for 15 minutes. Once the oil is slightly hot, arrange the fish pieces in the bowl and put the lid on. After 8-9 minutes, turn them over, then continue frying without the lid until lightly browned. 3. Transfer the fish to a plate. Add the onion and peppers to the same oil and set to FRY for 5 minutes, until softened. 4. Add the water, sweet paprika, whole canned tomatoes and mackerel pieces. Cut up the tomatoes with the spatula in the bowl, set to STEW for 20 minutes and let the sauce simmer gently. 5. 10 minutes before the program ends, add the wine, bay leaf and crushed garlic. Season with salt and pepper. At the end, unplug the appliance and sprinkle with finely chopped spring onion before serving.