Saute onion, green pepper, celery, and garlic in oil in a 4- or 6-quart Presto®
pressure cooker. Remove vegetables from pan and reserve. Drain juice from tomatoes
(about 1 cup). Place the tomato juice, wine, and cooking rack or steamer
basket in pressure cooker. Put 2 frozen blocks of fish on rack in a criss-cross
fashion. Do not allow fish to extend above the 2/3 full level in the pressure
cooker. It may be necessary to break fish up slightly. Close pressure cooker
cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at
15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once.
Remove fish and reserve. Add sauteed vegetables, tomatoes, bay leaves, paprika,
cayenne pepper, and salt to juices in pressure cooker. Break reserved fish into
large chunks and place in pressure cooker. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 0 minutes, at 15 pounds pressure.
Cool cooker at once. Remove fish. Pour sauce over fish, discarding bay leaf.
Serve in bowls with a portion of cooked rice in the center.
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