Hungarian fishermans soup - Halaszle

1) Make a fish stock by heating 1 tbsp of oil over medium-low heat, add the fish bones and head, and fry for a couple of minutes.
2) Add 2lts of cold water, bring to a simmer and cook for 30 minutes.
3) Strain the stock through a fine sieve lined with muslin.
4) Heat the remaining oil in a large saucepan over medium heat. Add the onions and green pepper and cook for a few minutes until softened.
5) Add the tomatoes and paprika and cook for a further 5 minutes. Stirring occasionally.
6) Add the stock to the pan and simmer for 40 minutes. Season to taste with salt and freshly ground black pepper.
7) Cut the fish in to large chunks and add to the soup. Simmer for 10 minutes or until just cooked.
8) Serve with pasta or beard and a swirl of sour cream if desired.