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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Spanish Fish Chowder

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of