Sea Bass Chowder - cooking recipe

Ingredients

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

Preparation

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