Peel and dice potatoes into bite-sized pieces. Melt butter in a large, deep pot over medium heat. Add onion and paprika, cook about 4 minutes until onion is softened. Stir in clam juice, 2 cups of water, diced potatoes, salt and pepper. Bring to a boil and then reduce heat to medium-low. Set cover ajar and cook about 15 minutes, stirring occasionally until potatoes are tender.

Stir in green chiles, pimiento and half-and-half. Cut redfish and shrimp into bite-sized pieces and add to soup. Cook over medium-high heat until shrimp turns red, stirring occasionally about 5 minutes.

Serve hot with fresh squeezed lemon juice to taste.