Vegetarian Fish Chowder

12 ingredients
10 steps

Ingredients

  • 2 cups chopped celery
  • 2 cups chopped fennel
  • 2 cups chopped leeks
  • 2 cups chopped onions
  • 2 quarts vegetable stock (or fish stock)
  • 28 ounces chopped tomatoes
  • 4 tablespoons Old Bay Seasoning
  • 2 tablespoons chopped garlic
  • 2 tablespoons paprika
  • 1/4 cup margarine or 1/4 cup butter
  • 2 cups grits
  • 15 ounces black olives

Directions

  1. 1
    Put margarine in Dutch oven atop stove and heat up.
  2. 2
    Add onions and fry until translucent.
  3. 3
    Add garlic and paprika.
  4. 4
    Add celery, fennel, and leeks.
  5. 5
    When vegetables are starting to wilt, add 2 quarts stock.
  6. 6
    Add can of tomatoes.
  7. 7
    When boiling, taste and add in the Old Bay.
  8. 8
    Slowly add 2 cups of grits to simmering stew.
  9. 9
    Stir for about 5 minutes so grits do not clump.
  10. 10
    Add olives and liquid from can after grits are cooked through.

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