1 pound to 1 1/2 lb.
fish (use any combo of following: (flounder — ocean perch pike — rainbow trout haddock or halibut) 1/2 cup Onion — chopped
1/2 cup Celery — chopped
1/2 cup Pared carrots — chopped
1/4 cup Parsley — snipped
1 teaspoon Leaf rosemary
1 can whole tomatoes — (16 oz.)
mashed 1/2 cup Dry white wine
1 Bottle clam juice — (8 oz.)
1 teaspoon Salt
3 tablespoons Flour
3 tablespoons Butter or marg. melted
1/3 cup Light cream (half-n-half)
Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 qts.) Double recipe for 5-qt. crockpot.