6 entrée servings
1 can (141⁄2 ounces) diced tomatoes, undrained
1 cup each: clam juice, dry white wine or clam juice
1⁄2 cup each: chopped onion, celery, carrot
1 teaspoon dried rosemary leaves
11⁄2 pounds skinless fish fillets or steaks, cubed
1⁄3 cup each: chopped parsley, 2% reduced-fat milk
1 tablespoon cornstarch
Salt and pepper, to taste
6 slices Italian bread, toasted
1. Combine tomatoes with liquid, clam juice, wine, vegetables and rosemary in slow cooker; cover and cook on high 4 to 5
hours, adding fish and parsley during last 15 minutes. Stir in combined
milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and
pepper. Place bread in soup bowls; ladle soup over.Variation
Pesto Fish Soup—Make soup as above, adding 1 cup cooked cannellini or
Great Northern beans, and omitting milk. Stir 1⁄4 cup Basil Pesto
into soup before serving.
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