Vegetarian Fish Chowder
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 ⓘ
Instructions
- Put margarine in Dutch oven atop stove and heat up.
- Add onions and fry until translucent.
- Add garlic and paprika.
- Add celery, fennel, and leeks.
- When vegetables are starting to wilt, add 2 quarts stock.
- Add can of tomatoes.
- When boiling, taste and add in the Old Bay.
- Slowly add 2 cups of grits to simmering stew.
- Stir for about 5 minutes so grits do not clump.
- Add olives and liquid from can after grits are cooked through.
Nutrition & Diet Analysis (per serving)
524
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).