This sea bass chowder is made with sea bass fillets, tomato paste, green and red bell pepper, onions, bacon drippings, potatoes, and garlic.


2 pounds sea bass fillets
2 tablespoons bacon drippings
1/4 cup butter
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.