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Cook Time: 50 minutes
Ingredients:
- 2 pounds sea bass fillets
- 2 tablespoons bacon drippings
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1 clove garlic, minced
- 3/4 cup chopped green and red bell pepper
- 1 1/2 cups diced raw potatoes
- 1 can (6 ounces) tomato paste, mixed with 1 1/2 cups water
- 1 tablespoon Worcestershire sauce
- 12 whole cloves
- dash hot pepper sauce
- 1 tablespoon paprika
- 1 bay leaf
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1 lemon, thinly sliced
Preparation:
Cut fish into 1-inch pieces; refrigerate while preparing chowder. In a large heavy stock pot or kettle, combine bacon drippings, butter, and flour. Cook over medium low heat, stirring, until a smooth paste has formed. Add onion, garlic, and bell pepper; cook for 5 to 7 minutes. Add diced potatoes, tomato paste with water, cloves, hot pepper sauce, paprika, bay leaf, salt, and pepper. Cover and simmer for 30 minutes. Add fish; cover and cook for 10 minutes; add lemon slices.
Serves 4.
Serves 4.
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