Seafood in the casserole with toasts Free Photo

INGREDIENTS:

1-1½ lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or halibut)

½ cup chopped onion

½ cup chopped celery

½ cup chopped carrots

¼ cup snipped parsley

¼ tsp. leaf rosemary

½ cup dry white wine

16-oz. can whole tomatoes, mashed 8-oz. bottle of clam juice

1 tsp. salt 3 tbsp. flour

3 tbsp. butter or margarine, melted 1/3 cup light cream

 

DIRECTIONS:

  • Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and cream in slow cooker; stir well.
  • Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high).
  • One hour before serving, combine flour, butter and cream and stir into slow cooker. Continue cooking until mixture is slightly thickened.