Lynn's Sea Bass Chowder

 

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 
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. 

 

Practical people would be more practical if they would take a little more time for dreaming.

- J. P. McEvoy