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Title: Peppery Fish Chowder With Rice
Categories: Crockpot, Soups
Yield: 1 Batch

2 md Celery ribs; chopped
1 md Bell pepper; chopped
2 cl Garlic; finely chopped
2 cn Diced tomatoes; (14 1/2 oz /
-411 g ea); undrained
1/2 c Uncooked rice
2 c Vegetable juice
1 c Dry white wine or vegetable
-broth
1 tb Worcestershire sauce
1 ts Salt
1/4 ts Ground red pepper; (cayenne)
1 lb Firm-fleshed fish steak;
-(450 g); cut into 1" pieces
3 tb Fresh parsley; chopped

Mix all ingredients except fish and parsley in 3-1/2 to 6 qt (3.3 to
5.7 L) slow cooker.

Cover and cook on low heat 7-9 hours (or high heat 3-4 hours) or
until rice is tender.

Stir in fish and parsley.

Cover and cook on high heat setting 30-45 minutes or until fish flakes
easily with fork.

Tips:

Firm-fleshed fish include: halibut, haddock, swordfish, pollack, tuna
or red snapper.

Recipe FROM: Betty Crocker's Slow Cooker Cookbook. 1999. p.68

Recipe by Betty Crocker

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