Ingredients:
- 2 pounds red snapper or cod fillets
- 5 tablespoons bacon drippings or butter
- 5 tablespoons all-purpose flour
- 1 1/2 cups chopped sweet onion
- 1 clove garlic, minced
- 2/3 cup chopped green bell pepper
- 1 1/2 cups diced potato
- 2 cups tomato puree
- 5 cups water
- 2 teaspoons Worcestershire sauce
- dash Tabasco sauce
- 1 tablespoon paprika
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 whole cloves
- 1 bay leaf
- 1 lemon, thinly sliced
Preparation:
Cook the bacon or butter and flour slowly in a large heavy saucepan or stockpot, stirring constantly, until flour is light golden brown. Add the onion, garlic, and bell pepper; cook for 5 minutes. Add diced potatoes, tomato puree, water, Worcestershire sauce, Tabasco sauce, paprika, salt, and pepper. Put cloves and bay leaf into a small cheesecloth bag and add to the chowder. Cover and simmer for 30 minutes. Add fish, cover, and continue cooking for 8 minutes. Add the lemon slices and remove cloves and bay leaf just before serving.
Serves 4.
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