Vegetarian Fish Chowder - cooking recipe

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

Preparation

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.