Preparation

Clean the mackerel, remove the head and cut into half at an angle. Season with salt and set aside. Bake the sweet potato in its skin.

In the cataplana, sauté the lean bacon in olive oil. Add a splash of wine. Add all the ingredients, close the cataplana and boil for 2 to 3 minutes.

Open the cataplana, add the potatoes cut into rounds or diced and arrange around.

Arrange the mackerel and thyme leaves on top. Cover and cook for another 3-4 minutes.

Remove from the heat and serve after it has rested for 2 minutes.