Sea Bass Chowder
Recipe: #15624
November 04, 2014
Categories: Bass, Onions, Potatoes, New England, Sunday Dinner, No Eggs, more
"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."
Ingredients
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.