Norwegian Mackerel Cooked Spanish-Sardines Style

To remove fishy smell (optional):

1. Pour milk in a large bowl.
2. Submerge fish for 20 minutes.
3. Drain milk.
4. Pat dry fish with paper towel.

Prepare the slow cooker and the initial ingredients:

1. Cut the carrots half-inch and put in the slow cooker.
2. Add the olives, bay leaves, pickles, garlic, peppercorns, salt, fish sauce and red pepper flakes.

Fry fish to brown exterior

1. Sprikle salt to season fish.
2. Heat 1 tablespoon of olive oil in a frying pan until just smoking.
3. Turning the temperature to high, fry each side for about 1 minute, just enough to brown the fish meat (not to cook).
4. Remove the frying pan from heat.

Combine and cook:

1. Add fried fish to slow cooker
2. Add the olive oil used for fyring.
3. Add 2 cups of olive oil.
4. Add 1 cup of water.
5. Cook for 6 hours on High setting.