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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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Ingredients:
1 lb firm fleshed white fish fillet, cut in 1 inch cubes (cod, haddock, plaice) |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
1 tablespoon dried parsley |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/8 teaspoon hot sauce (or to taste) |
1 (16 ounce) can diced tomatoes |
1/2 cup dry white wine |
1 (8 ounce) bottle clam juice |
3 tablespoons flour |
3 tablespoons butter, melted |
1/3 cup heavy cream |
Directions:
1. Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
2. Sprinkle with herbs and seasonings.
3. Top with tomatoes, wine and clam juice.
4. Cover and cook on Low 7-8 hours (High 3-4 hours).
5. One hour before serving, combine flour, melted butter and cream.
6. Stir into chowder and continue cooking for remaining time.
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