Spanish Fish Chowder

Product :paprika
Category : soups
Nº of Portions :6
Origin : Spain
Source : From the book ?The New york Times Cook Book?

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 30 minutes, stirring occasionally. Add the lobster, shrimp, olives, water, tomato juice, salt and pepper. Cover and cook over low heat for 30 minutes, stirring occasionally. Add the oysters and mix well. Cook briefly until the edges of the oysters curl.
Advice :
¼ cup olive oil
1 tablespoon paprika
2 large onions, sliced
2 garlic cloves, minced
1 medium green pepper, cut into strips
1 pound tomatoes, sliced
¼ cup chopped parsley
1 cup flaked cooked lobster meat
1 pound shrimp, shelled and deveined
½ cup chopped pimiento-stuffed green olives
2 cups water
2 cups tomato juice
Salt and freshly ground pepper to taste
1 pint shucked oysters

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