Ingredients
- 1 fish
- 1 bottle clam juice
- 1/2 cup dry wine (white)
- 3/8 cup cream (light)
- 1/2 cup pared carrots (chopped)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup parsley snipped
- 1 teaspoon salt
- 1 teaspoon leaf rosemary
- 1 package tomatoes (whole)
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.
