Sea Bass Chowder

15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #15624

November 04, 2014



"You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 tablespoon salt, but I've reduced it to 1 teaspoon. Some (though not me) may like this better without the cloves; in that case, omit the cloves."

Original is 4 servings

Nutritional

  • Serving Size: 1 (683.3 g)
  • Calories 643.7
  • Total Fat - 24.6 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 194.4 mg
  • Sodium - 972.5 mg
  • Total Carbohydrate - 58.3 g
  • Dietary Fiber - 9.7 g
  • Sugars - 12.6 g
  • Protein - 50.7 g
  • Calcium - 270.5 mg
  • Iron - 8 mg
  • Vitamin C - 95 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.

Step 2

Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.

Step 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.

Step 4

Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.

Step 5

Pour chowder into 4 soup bowls, top with lemon slices and serve hot.

Tips


No special items needed.

0 Reviews

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