by Ernest Reynoso Gala/Vincent and Charley Braga
1 kilo small fish
2 cups Hunt’s tomato sauce
1 big head garlic, peeled, but not pounded
1 bay leaf
1 teaspoon McCormick Spanish paprika
1 tablespoon rock salt
1 tablespoon sugar
1 teaspoon peppercorns
Put in a pressure cooker all the ingredients. Close the pressure cooker and cook on high heat. When the pressure cooker sizzles, put the heat to low and cook for 20 minutes. Cool. Release the pressure. Serve as is, or put in bottles.
Cool pressure cooker cover before washing to prevent rubber gasket from being deformed.