EXECUTION

1. Rinse the (de-scaled, gilled and gutted) Sea Bass.
2. Pour the water into a pressure cooker.
3. Place the bay leaf and the chopped carrots, parsley and celery into the water. Also put the zucchinis, onions, potatoes and Sea Bass, all whole, in the water. Pour the olive oil, salt and pepper.
4. Grate the tomatoes and pour the sauce into the pressure cooker.
5. Boil all of the ingredients in the pressure cooker, closed, for about 30 minutes.
6. Remove the Sea Bass from the pressure cooker carefully so they do not fall apart.
7. Pass all of the contents of the pressure cooker through a strainer into another pot in order to have only broth for the soup in the pot.
8. Remove the remaining ingredients from the strainer and place them on a platter.
9. Take a few zucchinis, carrots and potatoes from the platter and blend them in a blender. Pour the thick sauce from the blender into the pot with the broth.
10. Heat the pot with the broth on the stove. Once it boils, add the rice.
11. Boil the soup for around 15 minutes until the rice has been cooked.
12. Serve the soup in bowls, the de-boned Sea Bass in one platter and the boiled carrots, zucchini, potatoes and onions in a second platter.