Seafood Chowder

1.In a large soup kettle heat the butter and olive oil over medium heat until melted.

2.Add the onion, celery, and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.

3.Stir in the garlic and cook for 1 minute until fragrant.

4.Add the tomato paste, smoked paprika, dried herbs and cayenne pepper. Stir well and cook for another 1-2 minutes to deepen the flavors.

5.Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.

6.Add the seafood base while stirring, ensuring there are no lumps. Add the diced tomatoes with their juice, add milk and cream. Bring to a gentle boil, add the seafood and potatoes.

7.Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

8.Stir in the lemon juice and chopped parsley. Taste and adjust seasoning as needed.