Andrés -

Sounds gigantic, not only the poem. Something like fish goulash. Are those onions and tomatoes also cooked until they dissolve to some kind of sauce as the onions in the goulash? I know a recipe for fish steamed with only some salt, pepper, tomatoes and onions (great!). Never thought of a chowder with additional garlic, prawns and cream.

There is also a derivate of goulash called something like 'Szegedine Goulash': Use pork instead of beef and add as much 'Sauerkraut' as needed to completely absorb the sauce. Might be difficult to get good 'Sauerkraut' outside of Germany (at least I was told so) so I didn't mention this before. (If you can get some, mind that you must squeeze as much water as possible out of it before cooking. Add fresh water for that and - again - use broth cube if it doesn't become salty enough. The water pressed out of 'Sauerkraut' tastes very good while having some special effect on digestion: Plan your retreat if you drink it!)

Thank you.

Joerg