Redfish Chowder courtesy of Ida Belle Davis, Cedar Key, Florida

• 4 # Redfish
• 1/4 cup Olive Oil
• 1-1/2 # Potatoes
• 1 Lemon (sliced)
• 3/4 # Onions
• 2 Tsp Salt & Pepper or to taste
• 1 Bell Pepper
• 1 Cup of Water
• 4 Stock of Celery
• 2 Cinnamon Sticks
• 1 Large can of crushed tomatoes
• 2 Tbsp Worcestershire Sauce
• 1 12oz Can tomato paste
• 1 Tsp of Chili powder & Paprika
• 1 Large can diced tomatoes
• 1 Tbsp of Allspice
• 4 Cloves of Garlic
• Hot Sauce to taste

Put tomatoes, tomato paste, tomato sauce, and lemon into a large pot. Add water and cook on hot burner. In saute pan add olive oil until hot than add onions, celery, bell pepper and garlic cook until onions are transparent. Add to pot with tomatoes, etc. Cook diced potatoes in same pan, with drained off grease, as onions, etc., until almost done and add to pot. Meanwhile, cut fish into small pieces.

When above ingredients start to boil, add salt, pepper, Worcestershire sauce, hot sauce, cinnamon cloves, all spice, chili powder, and paprika. Cook until celery and potatoes are tender. Add fish and cook approximately 10 minutes. It will make just over a gallon. You can also add shrimp, scallops or clams in addition to the redfish.