Vegetarian Fish Chowder Recipe

Name: Vegetarian Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chopped celery, 2 cups chopped fennel, 2 cups chopped leeks, 2 cups chopped onions, and more.

Yes, Vegetarian Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Fish Chowder

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