1. Start by cutting the onion, tomato pulp, garlic clove and bell pepper. Put everything in the pan for the base of the stew, along with the bay leaf and the oil, let it cook.

2. Place the potato cut into slices, add the white wine, the lemon juice and the paprika. Let it stew for about 20 minutes.

3. Finally, add the Mackerel (including the sauce from the can), turn it off and cover, letting it rest to refine the flavors. Finnish by sprinkling with fresh coriander at the end.