MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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