Sea Bass Chowder
Ingredients
- 2 lbs fresh sea bass fillets, wiped with paper towel and cut in 1-inch pieces ⓘ
- 1/3 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 ⓘ
Instructions
- Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and saute 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.
Nutrition & Diet Analysis (per serving)
963
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).