• 1 1/2 pounds cod fillets, cubed 1 (16 ounce) can whole peeled tomatoes, mashed
  • 1 (8 ounce) jar clam juice 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley 1/4 teaspoon dried rosemary 1 teaspoon salt
  • 3 tablespoons all-purpose flour 3 tablespoons butter, melted 1/3 cup light cream


In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.

One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

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