MIND CLUTTER

1/2 LB. FLOUNDER OR OCEAN PERCH
1/2 LB. PIKE OR RAINBOW TROUT
1/2 LB. GROUPER, HADDOCK OR HALIBUT
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED CELERY
1/2 CUP CHOPPED PARED CARROTS
1/4 CUP SNIPPED PARSLEY
1/4 TEASPOON LEAF ROSEMARY
1 CAN WHOLE TOMATOES, MASHED (8OUNCES)
1/2 CUP DRY WHITE WINE
1 (8 OUNCE) BOTTLE CLAM JUICE
1 TEASPOON SALT
3 TABLESPOONS FLOUR
3 TABLESPOONS MELTED BUTTER

1/3 CUP LIGHT CREAM

1. Cut cleaned fish into 1 inch pieces.
2. Combine all ingredients except flour, butter and cream in crock pot. Stir well.
3. Cover and cook on low for 6 to 8 hours.
4. One hour before serving, combine flour, butter and cream.
5. Stir into fish mixture.
6. Continue cooking until mixture is slightly thickened.

PS. All these measurements are just guidelines. I personally never actually follow measurements in recipes.
I just keep adding seasonings until my ancestors tell me to stop.
My food always ends up being delicious and rarely are there leftovers.
If you prefer food on the spicier side, I would add more than what the recipe calls for.
Being Puerto Rican and Italian, I always add a lot of spice to my food.
And have never once used a measuring cup outside of baking (baking is an exact science).
All my posts have been made mild for those who don’t appreciate the spice.