This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)
Ingredients
- 1.5 pounds cod fillets , cubed
- 1 can whole peeled tomatoes , 16 ounce
- 1 jar clam juice , 8 ounce
- 0.5 cups chopped onion
- 0.5 cups chopped celery
- 0.5 cups chopped carrots
- 0.5 cups dry white wine
- 0.25 cups chopped fresh parsley
- 0.25 teaspoons dried rosemary
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 3 tablespoons butter , melted
- 0.33 cups light cream
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Sweet Kugel
Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.
Butternut Squash and Turnip Soup
Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.
Roasted Butternut Squash and Fennel Soup with Citrus
Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish this roasted butternut squash and fennel soup with citrus is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.