Fish fillet cut into cubes 1,5x1,5 see If you get the bone, try to pull them out.

Tomatoes and onions cut into cubes smaller

Bulgarian pepper cut into the same cubes as the fish

Garlic crush with a knife blade and finely chop

All cut up into a bowl multivarki. Add the tomato paste, 200 ml water, salt, pepper, Bay leaf. Mix well. Close the slow cooker, put on the mode "stewing" time 40 minutes. At the end of the program to put in the slow cooker, a sprig of rosemary and allow to infuse for 10 minutes. After 10 minutes, the rosemary reach, stews, spread on plates and eat. Bon appetit! P. S. on the main photo bell pepper is yellow, this is the first time I cooked, did step-by-step details. Yesterday I prepared it again with red pepper, but the taste of this does not change )))