What you need.
Two pounds sea bass or ling cod
Four large red potatoes – cut into chunks (leave unpeeled if you so choose)
Two six ounce cans chopped clams – with juice
Two large smoked ham hocks
One medium onion chopped
One teaspoon course ground black pepper
Salt to taste
Two tablespoons butter or margarine
Four thinly sliced celery stalks
One fifteen ounce can cream style corn
Two cups milk Two cups water
Half teaspoon liquid smoke
What you do.
Melt the butter in a large pot and add the onions. Cook onions until they become opaque. Next, add all the ingredients except for the fish and creamed corn. Simmer for approximately sixty minutes. Be sure to stir, so the soup doesn’t stick to the bottom of the pot. Now add the corn and fish and simmer for another ten minutes. When served with fresh baked and steaming bread this meal just can’t be beat.
