Spanish Fish Chowder

Name: Spanish Fish Chowder
Yield: 6 to 8 servings
Cuisine: Spain
Ingredients: 1 medium green pepper, cut into strips; 2 garlic cloves, finely minced; 2 large onions, sliced; ¼ cup olive oil; 1 tablespoon paprika; Salt and freshly ground black pepper; ¼ cup chopped parsley; 2 cups tomato juice; 1 cup flaked cooked lobster or 1 can (6½ ounces) lobster, drained; 2 cups water; ½ cup chopped pimiento-stuffed green olives; 1 pound shrimp, shelled and deveined; 1 pint shucked oysters; 1 pound tomatoes, sliced

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¼ cup olive oil
1 tablespoon paprika
2 large onions

Europe
Spain
Pescatarian
Mediterranean
Soup

Method

Heat the olive oil, add the paprika, and blend. Add the onions and garlic and cook until tender. Add the green pepper, tomatoes and parsley. Cook for thirty minutes, stirring occasionally.
Add the lobster, shrimp, olives, water, tomato juice, and salt and pepper to taste. Cover and cook over low heat for thirty minutes, stirring occasionally. Add the o