Sauteed Fish ~ Fish Chowder
2 pounds sautéed red snapper or cod fillets
5 tablespoons bacon drippings or butter
5 tablespoons all-purpose flour
1 1/2 cups chopped sweet onion
1 clove garlic, minced
2/3 cup chopped green bell pepper
1 1/2 cups diced potato
2 cups tomato puree
5 cups water
2 teaspoons Worcestershire sauce
dash Tabasco sauce
1 tablespoon paprika
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
8 whole cloves

1 bay leaf
1 lemon, thinly sliced
Cut the fish fillets into 1-inch pieces.
Cook the bacon or butter and flour slowly in a large heavy saucepan or stockpot, stirring constantly, until flour is light golden brown. Add the onion, garlic, and bell pepper. Cook for 5 minutes. Add diced potatoes, tomato puree, water, Worcestershire sauce, Tabasco sauce, paprika, salt, and pepper. Put cloves and bay leaf into a small cheesecloth bag and add to the chowder. Cover and simmer for 30 minutes. Add fish, cover, and continue cooking for 8 minutes. Add the lemon slices and remove cloves and bay leaf just before serving.
Serves 4.