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
- 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.