Makes: 4 servings. Prep: 10 minutes. Cook: about 24 minutes.
Peel potatoes, and cut into small dice. Melt butter in large, deep pot over medium heat. Add onion and paprika; cook about 4 minutes until onion is softened. Stir in clam juice, 2 cups water, diced potatoes, salt and pepper.
Bring to boiling, then reduce heat to medium-low. Set cover ajar and cook about 15 minutes, stirring occasionally, or until potatoes are very tender.
Stir in green chiles, pimiento and half-and-half. Cut tilapia into bite-size pieces. Cut shrimp in half. Add to soup. Cook over medium-high until shrimp turn red, stirring occasionally, about 5 minutes. Add lemon juice to taste.
