Using an Instapot:
Press “SAUTE” and when it becomes “HOT”, add 3 tbsp olive oil.
Add the bay leaves and paprika and stir for about 30 seconds.
Add the onion, bell pepper, tomatoes, garlic and 2 tbsp cilantro. Season with 1/2 tsp salt and 1/2 tsp pepper.
Stir until the vegetables are softened.
Add fish stock or water.
Season the fish with remaining salt and pepper, then nestle the pieces among the vegetables in the pot.
Close the lid tightly and close the vent.
Set on “SOUP” and then “-” to set the time for 5 minutes.
When the timer goes off, use “10NPR” (release pressure after 10 minutes).
Divide the stew among bowls. Drizzle with remaining olive oil and sprinkle with remaining cilantro.