100 g fishrock and conger eel, 1 small potato, 1/2 spring onion, 1 spoonful tomato sauce, 1 teaspoonful sweet paprika (preferably smoked), 200 ml water or fish stock, 100 g shelled prawns, 50 g tender peas, olive oil, water or fish stock and salt.
Do it this way
1. Remove the fish bones and cut it up into pieces. Salt it down, flour it and put it in the Vapour Cook. 2. Close and cook in the oven for 10 minutes at 180 ºC until it is golden. 3. Take the fish out and save. 4. Put the chopped onion and the peeled potato in the Cook, add some olive oil, close and cook in the oven for 7-10 minutes at the same temperature. 5. Add the tomato and the paprika, mix and add water (or fish stock). Close and cook for 20 minutes. 6. Open the Cook and add the prawns, the fish and the peas. 7. Put in the oven for 5 more minutes. Add salt to taste. 8. You cans serve it in the same recipient.
What you need
Don't keep the secret, share Rockfish stew with prawns