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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.
2. Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.
3. 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.
4. Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.
5. Pour chowder into 4 soup bowls, top with lemon slices and serve hot.
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