My Grouper Chowder - cooking recipe

Ingredients

1 (1 lb) grouper fillet
1 cup finely diced ham
1 small red bell pepper, finely diced
1 bunch green onion, chopped
3 cloves garlic, chopped
2 tablespoons butter
2 small baking potatoes, scrubbed and cubed into 1/4 inch pieces
1 stalk celery, finely chopped (with green leafy part)
1 quart chicken broth
1 quart whole milk
1/2 cup chopped parsley
1 lemon, juice of
3 tablespoons Crystal hot sauce
salt and pepper

Preparation

In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
Remove to plate discard skin.
Add celery, bell pepper, and ham and saute 3-4 minutes.
Add green onion and garlic and saute 1-2 more minutes.
Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
Add potatoes and cook for about 15 minutes or until tender.
Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
Add the milk- being careful not to boil- and heat through.
Season to taste with salt and pepper.
Serve with crusty french bread.