Using the oil, sautee the onions until soft and clear and add the garlic. Then add the paprika and stir until a paste forms. Now add the caraway and marjoram, followed a little water ( just enough to stop the paprika from sticking). Cook on low heat for about ten minutes with the lid on.

Add the peppers and tomatoes along with a ladle of water and turn the heat up to high and cook without a lid. As the water reduces, add more, one ladle at the time and keep reducing it, then add and reduce, add, reduce. The aim here is to break down the vegetables as much as possible, so you wind up with a really thick, rich liquid.

Once you have run out of water, add the fish head, tail and fin, followed by enough stock to half submerge the head. Add your bay leaf. Cook without the lid for about 15 minutes (or until the skin on the top of the head begins to wear away) on a medium heat. The purpose of these fish parts is solely to add flavour to the broth.

Remove all fish from pot and discard head, tail and fins (unless you want to eat them, but I personally choose not to). Bring the broth to boil one last time and sift the liquid into the bowl you're serving from. Add the fish to the liquid and serve with fresh crusty bread. Also, provide a side plate for the bones, of which there are many. Please eat carefully.