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.