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1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout,
haddock or halibut)

1/2 C. chopped onion

1/2 C. chopped celery

1/2 C. chopped carrots

1/4 C. snipped parsley
1/4 t. leaf rosemary

1/2 C. dry white wine

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

1 t. salt

3 T. flour

3 T. butter or margarine, melted

1/3 C. 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.

Serves 4.

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