Bass With Herbed Rice And Coconut Vegetable Chowder Recipes

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SEA BASS CHOWDER



Sea Bass Chowder image

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.

Provided by echo echo

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs fresh sea bass fillets, wiped with paper towel and cut in 1-inch pieces
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

Steps:

  • 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.

Nutrition Facts : Calories 608.6, Fat 23.8, SaturatedFat 8.4, Cholesterol 109.5, Sodium 865.4, Carbohydrate 52.6, Fiber 9.7, Sugar 11.2, Protein 49

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