Sea Bass Chowder

• 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

1. Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and saute 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.

bass fillets, butter, flour, yellow onions, garlic, green pepper, potato, cloves, potatoes, tomato puree, worcestershire sauce, pepper sauce, paprika, salt, pepper, bay leaf, lemon

Taken from www.food.com/recipe/sea-bass-chowder-237641 (may not work)