500 g (1 lb) new potatoes, scrubbed and thickly sliced
1 tablespoon olive oil
1 onion, chopped
2 red pepper, cored, deseeded and diced
2 yellow pepper, cored, deseeded and diced
1 garlic clove, finely chopped
2 teaspoons harissa
200 g (7 oz) tomatoes, roughly chopped
1 tablespoon tomato purée
300 ml (2 pint) fish stock
4 small mackerel, about 300 g (10 oz), each gutted and heads removed
salt and pepper


1.Preheat the slow cooker if necessary. Bring a saucepan of water to the boil, add the potatoes and cook for 4-5 minutes or until almost tender. Drain and reserve.
2.Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until softened and just beginning to turn golden.
3. Stir in the and fry for 2-3 minutes. Mix in the harissa, tomatoes, peppers and garlic tomato purée, stock and a little salt and pepper and bring to the boil.
4.Tip the potatoes into the base of the slow cooker pot. Rinse the fish well, drain and arrange in a single layer on top of the mixture.
5.Cover and cook on low for 5-7 hours or until potatoes, then cover with the hot tomato the potatoes are tender and the fish flakes when pressed in the centre with a small knife.
6.Spoon into shallow bowls and serve with warmed pitta breads, if liked.
7.FOR HARISSA-SPICED POTATOES WITH FETA, follow recipe as above but omit the fish and instead sprinkle the top of the tomato mixture with 125 g (4 oz) crumbled feta cheese and 50 g (2 oz) pitted black olives.
8.Cook as above and sprinkle with torn parsley just before serving.

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