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Prep 15 mins
Cook 40 mins
You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves.
- 2 lbs fresh sea bass fillets, wiped with paper towel and cut in 1-inch pieces
- 1⁄3 cup bacon drippings or 1⁄3 cup butter or 1⁄3 cup margarine
- 1⁄3 cup flour
- 1 1⁄2 cups chopped yellow onions
- 2 garlic cloves, minced
- 2⁄3 cup chopped green pepper
- 1 potato
- 12 whole cloves
- 1 1⁄2 cups peeled and diced raw potatoes
- 2 cups tomato puree
- 1 tablespoon Worcestershire sauce
- hot pepper sauce
- 1 tablespoon paprika
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 bay leaf, crumbled
- 1 lemon, sliced
- Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.
- Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.
- Stud chunk of potato with whole cloves and add to soup along with next 8 ingredients (diced potatoes through bay leaf) plus 6 cups water; cover and simmer for 30 minutes.
- Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.
- Pour chowder into 4 soup bowls, top with lemon slices and serve hot.
A fantastic flavor and one that I would prepare for company.